Effect of probiotic bacteria on physicochemical, microbiological, textural, sensory properties and fatty acid profile of sour cream
Feryal Khademi, Shahram Naghizadeh Raeisi, Mona Younesi, Ali Motamedzadegan, Khadijeh Rabiei, Moein Shojaei, Hassan Rokni, Mahlagha Falsafi
Topics & Concepts
Lactobacillus caseiFood scienceLactobacillus acidophilusProbioticLactobacillusBifidobacteriumChemistryFatty acidBacteriaBiologyFermentationBiochemistryGeneticsProbiotics and Fermented FoodsFood composition and propertiesMicrobial Metabolites in Food Biotechnology