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Koomesh

Journal of Semnan University of Medical Sciences

e-ISSN 2345-3699
p-ISSN 1608-7046
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  9. 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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Citation data

Scopus by Title (Ref)

Articles that cite the referenced work, matched by title from the Scopus database.

3 results·Updated October 17, 2026
← Back to article
1

Effects of type and concentration of dry matter and final pH of fermentation on biochemical, microbial and sensory properties of probiotic dough

Koomesh

Autumn 2017

Mohammadi R.

2

Effects of stabilizer mixture on physical stability of non-fat Doogh, an Iranian traditional drink

Koomesh

1 January 2017

Khanniri E.

3

Effects of addition of different probiotic strains on the biochemical and microbiological properties of Aloe vera drink

Koomesh

Autumn 2016

Sarlak Z.

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