Viability of Lactobacillus acidophilus in rice bran-enriched stirred yoghurt and the physicochemical and sensory characteristics of product during refrigerated storage-Reference-Cited by-同舟云学术

Viability of Lactobacillus acidophilus in rice bran-enriched stirred yoghurt and the physicochemical and sensory characteristics of product during refrigerated storage

Published:2016-10-05 Issue:11 Volume:51 Page:2485-2492
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Hasani Saber¹,Khodadadi Iraj²,Heshmati Ali³⁴

Affiliation:

1. Laboratory of Food and Drug Analysis; Hamadan University of Medical Sciences and Health Services; PO Box 6517659947 Hamadan Iran

2. Department of Biochemistry; Medicine Faculty; Hamadan University of Medical Sciences and Health Services; PO Box 6517659947 Hamadan Iran

3. Nutrition Health Research Center; Hamadan University of Medical Sciences and Health Services; PO Box 6517659947 Hamadan Iran

4. Department of Nutrition; Medicine Faculty; Hamadan University of Medical Sciences and Health Services; PO Box 6517659947 Hamadan Iran

Funder

Hamadan University of Medical Sciences

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13230/fullpdf

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3. Prebiotics as functional foods: a review;Al-Sheraji;Journal of Functional Foods,2013

4. Quality attributes of yogurt with Lactobacillus casei and various prebiotics;Aryana;LWT - Food Science and Technology,2007

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