[PDF][PDF] Biochemical, microbiological and sensory characteristics of probiotic yogurt containing various prebiotic compounds
OFPY CONTaINING - 2011 - researchgate.net
AbstrAct Effects of addition of several well-known commercially available prebiotics or fibres
(inulin, Himaize, lactitol, lactulose, β-glucan, and maltodextrin) in two levels (1.5 and 3.0%) …
(inulin, Himaize, lactitol, lactulose, β-glucan, and maltodextrin) in two levels (1.5 and 3.0%) …
BIOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF PROBIOTIC YOGURT CONTAINING VARIOUS PREBIOTIC COMPOUNDS
S Heydari, AM Mortazavian, MR Ehsani… - Italian Journal of …, 2011 - search.proquest.com
Effects of addition of several well-known commercially available prebiotics or fibres (inulin,
Himaize, lac ti toi, lactulose, β-glucan, and maltodextrin) in two levels (1.5 and 3.0%) on …
Himaize, lac ti toi, lactulose, β-glucan, and maltodextrin) in two levels (1.5 and 3.0%) on …
Biochemical, microbiological and sensory characteristics of probiotic yogurt containing various prebiotic compounds.
S Heydari, AM Mortazavian, MR Ehsani… - 2011 - cabidigitallibrary.org
Abstract Effects of addition of several well-known commercially available prebiotics or fibres
(inulin, Himaize, lactitol, lactulose, β-glucan, and maltodextrin) in two levels (1.5 and 3.0%) …
(inulin, Himaize, lactitol, lactulose, β-glucan, and maltodextrin) in two levels (1.5 and 3.0%) …
Biochemical, microbiological and sensory characteristics of probiotic yogurt containing various prebiotic compounds
S Heydari, AM Mortazavian, MR Ehsani… - Italian Journal of Food …, 2011 - go.gale.com
Effects of addition of several well-known commercially available prebiotics or fibres (inulin,
Himaize, lactitol, lactulose,[beta]-glucan, and maltodextrin) in two levels (1.5 and 3.0%) on …
Himaize, lactitol, lactulose,[beta]-glucan, and maltodextrin) in two levels (1.5 and 3.0%) on …
[PDF][PDF] BIOCHeMICaL, MICrOBIOLOGICaL aND SeNSOrY CHaraCTerISTICS OF PrOBIOTIC YOGUrT CONTaINING VarIOUS PreBIOTIC COMPOUNDS
OFPY CONTaINING - Volume XXIII Number 2 2011, 2011 - researchgate.net
AbstrAct Effects of addition of several well-known commercially available prebiotics or fibres
(inulin, Himaize, lactitol, lactulose, β-glucan, and maltodextrin) in two levels (1.5 and 3.0%) …
(inulin, Himaize, lactitol, lactulose, β-glucan, and maltodextrin) in two levels (1.5 and 3.0%) …
[PDF][PDF] BIOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF PROBIOTIC YOGURT CONTAINING VARIOUS PREBIOTIC COMPOUNDS
S HEYDARI, AM MORTAZAVIAN… - Volume XXIII Number …, 2011 - academia.edu
AbstrAct Effects of addition of several well-known commercially available prebiotics or ibres
(inulin, Himaize, lactitol, lactulose, β-glucan, and maltodextrin) in two levels (1.5 and 3.0%) …
(inulin, Himaize, lactitol, lactulose, β-glucan, and maltodextrin) in two levels (1.5 and 3.0%) …
[PDF][PDF] BIOCHeMICaL, MICrOBIOLOGICaL aND SeNSOrY CHaraCTerISTICS OF PrOBIOTIC YOGUrT CONTaINING VarIOUS PreBIOTIC COMPOUNDS
OFPY CONTaINING - Volume XXIII Number 2 2011, 2011 - chiriottieditori.it
AbstrAct Effects of addition of several well-known commercially available prebiotics or fibres
(inulin, Himaize, lactitol, lactulose, β-glucan, and maltodextrin) in two levels (1.5 and 3.0%) …
(inulin, Himaize, lactitol, lactulose, β-glucan, and maltodextrin) in two levels (1.5 and 3.0%) …
[PDF][PDF] BIOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF PROBIOTIC YOGURT CONTAINING VARIOUS PREBIOTIC COMPOUNDS
S HEYDARI, AM MORTAZAVIAN… - Volume XXIII Number …, 2011 - academia.edu
AbstrAct Effects of addition of several well-known commercially available prebiotics or ibres
(inulin, Himaize, lactitol, lactulose, β-glucan, and maltodextrin) in two levels (1.5 and 3.0%) …
(inulin, Himaize, lactitol, lactulose, β-glucan, and maltodextrin) in two levels (1.5 and 3.0%) …