Production of traditional torba yogurt using lactic acid bacteria isolated from fermented vegetables: Microbiological, physicochemical and sensory properties-Reference-Cited by-同舟云学术

Production of traditional torba yogurt using lactic acid bacteria isolated from fermented vegetables: Microbiological, physicochemical and sensory properties

Published:2023-12 Issue: Volume:14 Page:100850
ISSN:2666-1543
Container-title:Journal of Agriculture and Food Research
language:en
Short-container-title:Journal of Agriculture and Food Research

Author:

Nemati Vaez^ORCID,Hashempour-baltork Fataneh^ORCID,Mirza Alizadeh Adel^ORCID,Varzakas Theodoros^ORCID

Publisher

Elsevier BV

Subject

Agricultural and Biological Sciences (miscellaneous),Agronomy and Crop Science,Food Science

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