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Qualitative Aspects of Probiotic Flavored Soymilk-Based Yogurt

In this study, the effects of soymilk to cow's milk ratio (0:100, 25:75, 50:50, 75:25, 100:0), kind of commercial starter culture (ABY-1 or ABY-2 containing Bifidobacterium lactis BB-12,  Lactobacillus acidophilus LA-5, and yogurt bacteria, and natural fruit concentrations (kiwi, pear, strawberry or...

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Autori principali: Abolfazl Rouzitalab, Reza Mohammadi, Rezvan Pourahmad, Hedayat Hosseini, Kianoush Khosravi-Darani, Sara Hasanvand, Rezvan Zibaee, Aram Ahmad Samin, Amir Mohammad Mortazavian
Natura: Artigo
Lingua:Inglês
Pubblicazione: Iranian Institute of Research and Development in Chemical Industries (IRDCI)-ACECR 2021-12-01
Serie:Iranian Journal of Chemistry & Chemical Engineering
Soggetti:
bifidobacterium lactis
lactobacillus acidophilus
probiotic
yogurt
viability
Accesso online:https://ijcce.ac.ir/article_43473_6a94e24f5ca3ea4ec201480618095de8.pdf
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