Improvement of viability of probiotic bacteria, organoleptic qualities and physical characteristics in kefir using transglutaminase and xanthan

• Autorzy: Sabooni P. , Pourahmad R. , Adeli H.R.M.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

viability; probiotic bacteria; organoleptic quality; physical characteristics; kefir; transglutaminase; xanthan

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2018
• Tom: 17
• Numer: 2
• Opis fizyczny: p.141-148,ref.

Twórcy

autor

Sabooni P.

• Department of Food Science and Technology, College of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran

autor

Pourahmad R.

• Department of Food Science and Technology, College of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran

autor

Adeli H.R.M.

• Animal Science Research Institute, Karaj, Iran

Identyfikatory

DOI

10.17306/J.AFS.2018.0556