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Combined effects of incubation temperature, type of starter bacteria and final pH of fermentation on microbiological, biochemical and sensory characteristics of probiotic Doogh (Iranian drink based on fermented milk)

Author(s):
Zohre DelshadianZohre Delshadian, Reza MohammadiReza Mohammadi, Saeedeh CheledavanSaeedeh Cheledavan, Mehdi ShadnoushMehdi Shadnoush, Elahe AhmadiElahe Ahmadi, Amir-Mohammad Mortazavian-FarsaniAmir-Mohammad Mortazavian-FarsaniAmir-Mohammad Mortazavian-Farsani ORCID,*

Koomesh:Vol. 16, issue 4; 636-647
Published online:Sep 28, 2015
Article type:Research Article
Received:Jul 01, 2014
Accepted:Dec 02, 2014
How to Cite:Zohre DelshadianReza MohammadiSaeedeh CheledavanMehdi ShadnoushElahe AhmadiAmir-Mohammad Mortazavian-Farsaniet al.Combined effects of incubation temperature, type of starter bacteria and final pH of fermentation on microbiological, biochemical and sensory characteristics of probiotic Doogh (Iranian drink based on fermented milk).koomesh.16(4):e151249.

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