Textural properties and survival of Lactobacillus acidophilus, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus of probiotic set yogurtsproduced by prebiotic stabilizers and different molasses types

KAHYAOĞLU T.

Journal of Food, Agriculture and Environment (JFAE), vol.11, pp.199-203, 2013 (SCI-Expanded)

  • Publication Type: Article / Article
  • Volume: 11
  • Publication Date: 2013
  • Journal Name: Journal of Food, Agriculture and Environment (JFAE)
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED)
  • Page Numbers: pp.199-203
  • Yıldız Technical University Affiliated: Yes