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.


书目信息
Food Research (Malaysia)
ISSN 2550-2166
页码
p. 64-69
其它主题
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)
语言
英语
注释
Status: Non-Refereed
类型
Journal Contribution

2024-05-17
AGRIS AP