authors:
Zohre Delshadian
,
Reza Mohammadi
,
Saeedeh Cheledavan
,
Mehdi Shadnoush
,
Elahe Ahmadi
,
Amir-Mohammad Mortazavian-Farsani
, *
published online:
September
28,
2015
article type:
Research Article
accepted:
December
02,
2014
how to cite:
Delshadian
Z, Mohammadi
R, Cheledavan
S, Shadnoush
M, Ahmadi
E, et 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. 2015;16(4):e151249.