Color, microbiological and sensory properties of low–fat probiotic yogurt supplemented with Spirulina platensis and Ferulago angulata hydroalcoholic extracts during cold storage

Autor:	Mohammad Reza Saeidi Asl, Abdoreza Aghajani, Farideh Tabtabai Yazdi, Seyed Ali Mortazav, Masoud Shafafi Zenosian
Rok vydání:	2019
Předmět:	Spirulina (genus) Probiotic yogurt biology Ferulago angulata Cold storage Food science General Agricultural and Biological Sciences biology.organism_classification
Zdroj:	Banat's Journal of Biotechnology. :20-34
ISSN:	2068-4738 2068-4673
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d193d9ac5829f02759f31daa3d7491e1 https://doi.org/10.7904/2068-4738-x(19)-20 Zobrazit plný text záznamu