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Sensory and microbiological evaluation of probiotic yoghurt made with different types of probiotic cultures starter Lactobacillus acidophilus LA-5® and Bifidobacterium animalis subsp. lactis BB-12®

2022

Ratnasari, D. | Nuriannisa, F. | Farida, I. N. | Lestari, L. A. | Yuliani, K. | Azizah, E. F.


Bibliographic information
Food Research (Malaysia)
ISSN 2550-2166
Pagination
p. 64-69
Other Subjects
Lactobacillus acidophilus la- 5®; Direct vat set (dvs) cultures; Conventional yoghurt; Heirloom (hc) cultures; Bifidobacterium animalis subsp. lactis bb-12®; Lactobacillus delbrueckii subsp. bulgaricus (lb)
Language
English
Note
Status: Non-Refereed
Type
Journal Contribution

2024-05-17
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