Optimization of flavored drinking yoghurt formula containing date syrup and Lactobacillus plantarum and evaluation of some physicochemical characteristics and its overall acceptability
BACKGROUND: Today, some countries have focused on dairy-based drinks at the schedule of dairy's production, to solve the problem of high consumption drinks and low intake of dairy. The purpose of this study is producing of flavored drinking yoghurt containing date syrup, In order to remove suga...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Babol University of Medical Sciences
2018-03-01
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| Series: | Majallah-i Dānishgāh-i ̒Ulūm-i Pizishkī-i Bābul |
| Subjects: | |
| Online Access: | http://jbums.org/browse.php?a_code=A-10-3250-14&slc_lang=en&sid=1 |