Color, microbiological and sensory properties of low-fat probiotic yogurt supplemented with Spirulina platensis and Ferulago angulata hydroalcoholic extracts during cold storage.
| Autor: | AGHAJANI, Abdoreza1, MORTAZAV, Seyed Ali2 Mortazavi_s.a@yahoo.com, TABTABAI YAZDI, Farideh2, SHAFAFI ZENOSIAN, Masoud1, SAEIDI ASL, Mohammad Reza1 |
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| Zdroj: | Banat's Journal of Biotechnology. Jan-Jun2019, Vol. 10 Issue 19, p20-34. 15p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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