Probiotic Strawberry Yogurts: Microbiological, Chemical and Sensory Properties
Probiotic Strawberry Yogurts: Microbiological, Chemical and Sensory Properties
About this item
Full title
Author / Creator
Publisher
New York: Springer US
Journal title
Language
English
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Publication information
Publisher
New York: Springer US
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Scope and Contents
Contents
This study was performed to determine the viability of
Lactobacillus acidophilus
and
Bifidobacterium bifidum
in yogurt made with strawberry marmalade (SM) and to examine the quality properties of probiotic yogurt. Acidity, pH, bacterial counts and sensory analysis of the yogurt samples were investigated on days 1, 3, 5, 7, 10 and 14 dur...
Alternative Titles
Full title
Probiotic Strawberry Yogurts: Microbiological, Chemical and Sensory Properties
Authors, Artists and Contributors
Author / Creator
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Record Identifier
TN_cdi_proquest_miscellaneous_2101326704
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_2101326704
Other Identifiers
ISSN
1867-1306,1867-1314
E-ISSN
1867-1314
DOI
10.1007/s12602-017-9278-6
