Koomesh
Journal of Semnan University of Medical Sciences
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)
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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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© 2015, Author(s). This open-access article is available under the Creative Commons Attribution 4.0 (CC BY 4.0) International License (https://creativecommons.org/licenses/by/4.0/), which allows for unrestricted use, distribution, and reproduction in any medium, provided that the original work is properly cited.
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