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)
Zohre Delshadian, Reza Mohammadi, Saeedeh Cheledavan, Mehdi Shadnoush, Elahe Ahmadi, Amir-Mohammad Mortazavian-Farsani
,*Abstract
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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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