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), cilt.11, ss.199-203, 2013 (SCI-Expanded)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 11
  • Basım Tarihi: 2013
  • Dergi Adı: Journal of Food, Agriculture and Environment (JFAE)
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED)
  • Sayfa Sayıları: ss.199-203
  • Yıldız Teknik Üniversitesi Adresli: Evet