Microbial analysis, antioxidant activity, and sensory properties of yoghurt with different starter cultures during storage
Amal Bakr Shori, Anhar Albalawi, Ashwag Jaman Al Zahrani, Ohoud Shami Al-sulbi, Ahmad Salihin Baba
Topics & Concepts
Streptococcus thermophilusFood scienceStarterLactobacillus caseiLactobacillus rhamnosusLactobacillus plantarumChemistryLactobacillusProbioticLactic acidAntioxidantAromaBacteriaBiologyBiochemistryFermentationGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality