Open AccessImprovement of viability of probiotic bacteria, organoleptic qualities and physical characteristics in kefir using transglutaminase and xanthan [pdf]
Author(s) -
Pooria Sabooni,
Rezvan Pourahmad,
H R Mahdavi Adeli
Publication year - 2018
Publication title -
acta scientiarum polonorum. technologia alimentaria
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.366
H-Index - 25
eISSN - 1898-9594
pISSN - 1644-0730
DOI - 10.17306/j.afs.2018.0556
Subject(s) - organoleptic , probiotic , kefir , tissue transglutaminase , food science , bacteria , chemistry , biology , lactic acid , enzyme , biochemistry , genetics