Survival of Lactobacillus acidophilus and Bacillus coagulans in probiotic and low-fat synbiotic ice-creams

by M Hashemi, H.R Gheisari, S.S Shekarforoush
Published 2013-11-01

Evaluation of physicochemical, textural and sensorial characteristics of low-fat or low-sugar synbiotic ice-cream

by M Hashemi, H.R Gheisari, S.S Shekarforoush
Published 2015-08-01

The evaluation of probiotic Kashk properties in hot filling condition containing microencapsulated Lactobacillus rhamnosus

by S. sekhavatizadeh, M. aminlari, H.R. Gheisari, S. shekarfroosh, M. Golmakani
Published 2019-03-01

Possibility of Biarum carduchcorum application as vegetable rennet in production of Iranian white cheese

by H. Golkari, H.R. Gheisari, S.S. Shekarforoush, M. Aminlari, M. Raeisi
Published 2017-11-01

Effect of probiotic bacteria Lactobacillus casei and Lactobacillus acidophilus on the survival of Staphylococcus aureus and Escherichia coli in lactic cheese and its qualitative ch...

by R. farahi ashtiani, SH. ShekarForoush, H.R. Gheisari, S. Basiri, M.H. Eskandari
Published 2020-08-01