Improving the survival of lactic acid bacteria in Tarhana soup as a non-dairy matrix: Improving the survival of probiotics.
| Autor: | Azizkhani, M., Ravari, R. Karbakhsh |
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| Zdroj: | Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān; Sep/Oct2022, Vol. 18 Issue 3, p69-84, 16p |
| Databáze: | Complementary Index |
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