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2011•Unpublished venueRequires access

THE STABILITY OF FERMENTED AND NON-FERMENTED PROBIOTIC MILK PRODUCED BY THREE SPECIES OF AUTOCHTHONOUS LACTOBACILLUS

M Ferdowsifard, Mohammad Reza Fazeli, Nasrin Samadi, Hossein Jamalifar

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Key concepts: Probiotic, Fermentation, Food science, Lactobacillus, Fermentation in food processing, Biology, Fermented milk products, Bacteria

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THE STABILITY OF FERMENTED AND NON-FERMENTED PROBIOTIC MILK PRODUCED BY THREE SPECIES OF AUTOCHTHONOUS LACTOBACILLUS — Research Paper | ScholarLens