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IMPROVEMENT OF YOGHURT QUALITY BY INCORPORATION OF INULIN AND SELECT PROBIOTIC BACTERIA
by
Eissa, Sara Ahmed
,
Ibrahim
,
Ekbal Mohamed Adel
,
Elbarbary, Hend Ahmed
,
Mohammed, Hamdi Abdelsamei
Published in
International journal of probiotics & prebiotics
(01.05.2018)
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Journal Article
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biology
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bacteriocins
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chemical properties
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composition
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inulin
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lactobacillus
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lactobacillus acidophilus
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