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Biochemical,microbiological, and sensory properties of probiotic yogurt made from Iranian native strains compared to commercial strains |
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| Authors: | Somayeh Heydari Seyed Ebrahim Hosseini Amir M. Mortazavian Salman Taheri |
| Affiliation: | 1. Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran Contribution: Data curation, Formal analysis, Writing - original draft;2. Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran;3. Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran;4. Chemistry and Chemical Engineering Research Center of Iran, Tehran, Iran Contribution: Methodology, Writing - review & editing |
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