Open AccessInfluence of Resistant Starch and Exopolysaccharide-Producing Streptococcus thermophilus on Viability of Lactic Acid Bacteria in low fat UF Feta Cheese during Ripening
Author(s) -
Forough Sadat Tabibloghmany,
Ebrahim Hosseini,
Mohammad Hojjatoleslamy,
Elham Ehsandoost
Publication year - 2014
Publication title -
annual research and review in biology
Language(s) - English
Resource type - Journals
ISSN - 2347-565X
DOI - 10.9734/arrb/2014/11709
Subject(s) - streptococcus thermophilus , food science , lactic acid , bacteria , ripening , microbiology and biotechnology , starch , chemistry , biology , genetics