N. Moayednia

Assistant Professor of Food Science and Technology, Qazvin Branch, Islamic Azad University, Qazvin, Iran.

[ 1 ] - The Vaibility of Probiotic Bacteria and Characteristics of Un-cultured Cream Containing Inulin

The effect of different levels of inulin (0, 1.5 and 3 %) and probiotic bacteria including Lactobacillus acidophilus and Lactobacillus casei on chemical properties (pH and titratable acidity) and viable count of probiotic strain of sweet cream during 30 days for 15-day interval at 4°C were studied. All experiments were carried out in three replications. The results showed that...

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