Effect of Plantago ovata Forsk seed mucilage on survivability of Lactobacillus acidophilus , physicochemical and sensory attributes of produced low‐fat set yoghurt-Reference-Cited by-同舟云学术

Effect of Plantago ovata Forsk seed mucilage on survivability of Lactobacillus acidophilus , physicochemical and sensory attributes of produced low‐fat set yoghurt

Published:2020-12-23 Issue:2 Volume:9 Page:1040-1049
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Mehrinejad Choobari Seyedeh Zahra¹,Sari Abbas Ali¹^ORCID,Daraei Garmakhany Amir²

Affiliation:

1. Department of food hygiene and quality control Faculty of veterinary science Bu‐Ali Sina University Hamedan Iran

2. Department of Food Science and Technology Tuyserkan Faculty of Engineering & Natural Resources Bu‐Ali Sina University Hamedan Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2074

Reference45 articles.

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4. Physicochemical, microbial, antioxidant, and sensory properties of probiotic stirred yoghurt enriched with Aloe vera foliar gel;Azari‐ Anpar M.;Journal of Food Processing and Preservation,2017

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