Effect of probiotic bacteria on physicochemical, microbiological, textural, sensory properties and fatty acid profile of sour cream-Reference-Cited by-同舟云学术

Effect of probiotic bacteria on physicochemical, microbiological, textural, sensory properties and fatty acid profile of sour cream

Published:2022-08 Issue: Volume:166 Page:113244
ISSN:0278-6915
Container-title:Food and Chemical Toxicology
language:en
Short-container-title:Food and Chemical Toxicology

Author:

Khademi Feryal,Naghizadeh Raeisi Shahram^ORCID,Younesi Mona,Motamedzadegan Ali,Rabiei Khadijeh,Shojaei Moein,Rokni Hassan,Falsafi Mahlagha

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference42 articles.

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4. The effects of probiotic cultures on quality characteristics of ice cream;Akın;Microbial cultures and enzymes in dairy technology. IGI Global,2018

5. Identification and characterization of lactic acid bacteria isolated from Iranian traditional dairy products;Amirbozorgi;International Biological and Biomedical Journal,2016

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