Shelf life and quality of probiotic yogurt produced with Lactobacillus acidophilus and Gobdin - Ertem, Hatice; Çakmakçı, Songül (International journal of food science & technology, 2018)
Keywords: Acceptability; Gobdin; Lactobacillus acidophilus; Lactobacillus bulgaricus; Lactobacillus delbrueckii subsp. bulgaricus; Morus alba; probiotic food; Probiotics; Sensory properties; Shelf life; storage time; Streptococcus thermophilus; therapeutics; Walnuts; Yogurt