Comparative effects of probiotic and paraprobiotic addition on microbiological, biochemical and physical properties of yogurt
Mitra Molaee Parvarei, Mohammad Reza Fazeli, Amir Mohammad Mortazavian, Solmaz Sarem Nezhad, Seyed Ali Mortazavi, Ali Akbar Golabchifar, Nasim Khorshidian
Topics & Concepts
Lactobacillus acidophilusProbioticFood scienceSyneresisStarterFermentationChemistryLactic acidAcetaldehydeBacteriaBiologyBiochemistryEthanolGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesMicrobial Metabolites in Food Biotechnology