Viability and quality of fermented milk made using local and commercial starters during fermentation and cold storage
Recent trends in food consumption and lifestyle show an increased demand for foods that are not only tasty and nutritious, but also provide additional benefits related to health, i.e. functional foods. One example of functional food is probiotic fermented milk produced with lactic acid bacteria. Thi...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English English English |
| Published: |
https://jast.modares.ac.ir/article-23-35672-en.pdf
2020
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/88066/1/88066_Viability%20and%20Quality%20of%20Fermented.pdf http://irep.iium.edu.my/88066/2/88066_Viability%20and%20Quality%20of%20Fermented_SCOPUS.pdf http://irep.iium.edu.my/88066/3/88066_Viability%20and%20Quality%20of%20Fermented_WOS.pdf http://irep.iium.edu.my/88066/ https://jast.modares.ac.ir/article-23-35672-en.pdf |
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| Institution: | Universiti Islam Antarabangsa Malaysia |
| Language: | English English English |