Addition of inulin to probiotic yogurt: Viability of probiotic bacteria (Bifidobacterium bifidum) and sensory characteristics

Faculty of Agriculture

Assiut University

Addition of inulin to probiotic yogurt: Viability of probiotic
bacteria (Bifidobacterium bifidum) and sensory characteristics

Research Authors
Dalia G. Kamel, Ahmed R.A. Hammam, Khalid A. Alsaleem,Dina M. Osman
Research Abstract

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Research Department
Department of Dairy Science
Research Journal
Food Science & Nutrition
Research Member
Dalia Gamal Kamel Mohamed Ali
Research Publisher
NULL
Research Rank
1
Research Vol
NULL
Research Website
NULL
Research Year
2021
Research Pages
NULL