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2022•Food and Chemical ToxicologyRequires access

Effect of probiotic bacteria on physicochemical, microbiological, textural, sensory properties and fatty acid profile of sour cream

Feryal Khademi, Shahram Naghizadeh Raeisi, Mona Younesi, Ali Motamedzadegan, Khadijeh Rabiei, Moein Shojaei, Hassan Rokni, Mahlagha Falsafi

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Key concepts: Lactobacillus casei, Food science, Lactobacillus acidophilus, Probiotic, Lactobacillus, Bifidobacterium, Chemistry, Fatty acid

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Effect of probiotic bacteria on physicochemical, microbiological, textural, sensory properties and fatty acid profile of sour cream — Research Paper | ScholarLens