Investigating the effects of microalgae Spirulina platensis and Zedo gum on probiotic yogurt
The effects of incorporated Spirulina platensis (0-0.5 %) and Zedo gum (0-0.5 %) during storage time (1-21 days) on different manufactured yogurt types (plain/probiotic) through 20 treatments using Central Composite Design were investigated. Qualitative indices like pH, titrable acidity, probiotic v...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2014-10-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_66586_1c0ff5c919397b28f9033c91cef26393.pdf |