Impact of Prangos Ferulacea on Some Microbial, Physicochemical and Sensory Properties of Probiotic Low Fat Yogurt Containing Lactobacillus Casei
Background: The Prangos ferulacea (PF)-yogurt is a traditional food in Iran. This study investigated the effects of PF on the microbial, physicochemical and sensory properties of probiotic yoghurt.Methods: Pasteurized low fat milk was heated up to 85°C, cooled to 40°C, and then mixed with convention...
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| Main Authors: | , , , , |
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| Format: | Book |
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Shiraz University of Medical Sciences,
2014-10-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |