Textural properties and survival of Lactobacillus acidophilus, streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus of probiotic set yogurts produced by prebiotic stabilizers and different molasses types


KARACA O. B. , SAYDAM I. B. , Kahyaoǧlu T., ÜNAL E., ERGİNKAYA Z. , GÜVEN M.

Journal of Food, Agriculture and Environment, cilt.11, ss.199-203, 2013 (SCI Expanded İndekslerine Giren Dergi) identifier

  • Cilt numarası: 11
  • Basım Tarihi: 2013
  • Dergi Adı: Journal of Food, Agriculture and Environment
  • Sayfa Sayıları: ss.199-203