Open AccessInfluence of Fortification with Inulin and Hi-maize on Acidity and Viability of Starter Culture in Probiotic Yoghurt
Author(s) -
Gülfem Ünal,
Elif Özer
Publication year - 2017
Publication title -
ege üniversitesi ziraat fakültesi dergisi
Language(s) - English
Resource type - Journals
eISSN - 2548-1207
pISSN - 1018-8851
DOI - 10.20289/zfdergi.387816
Subject(s) - probiotic , lactobacillus acidophilus , starter , food science , inulin , fortification , streptococcus thermophilus , lactobacillus , lactic acid , chemistry , biology , bacteria , fermentation , genetics
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