Open AccessNon-fermented synbiotic drink based on lactic cheese whey which incorporates Lactobacillus rhamnosus GG and Lactobacillus paracasei
Author(s) -
Sima Taheri,
Morteza Khomeiri,
Mehran Aalami,
Ali Moayedi
Publication year - 2019
Publication title -
international journal of food studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.239
H-Index - 11
ISSN - 2182-1054
DOI - 10.7455/ijfs.v8i2.678
Subject(s) - lactobacillus paracasei , food science , probiotic , chemistry , xanthan gum , lactobacillus rhamnosus , syneresis , fermentation , starch , lactobacillus , population , bacteria , rheology , biology , materials science , demography , composite material , genetics , sociology