Probiotic Strawberry Yogurts: Microbiological, Chemical and Sensory Properties - Turgut, Tamer; Cakmakci, Songül (Probiotics and antimicrobial proteins, 2018)
Keywords: acidity; Animals; Applied Microbiology; Bifidobacterium bifidum; Bifidobacterium bifidum - growth & development; Bifidobacterium bifidum - metabolism; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; coliform bacteria; Fermentation; Food Additives - analysis; Food Handling; Food Storage; Fragaria - chemistry; Fragaria - microbiology; Fruit - chemistry; Fruit - microbiology; Humans; Lactobacillus acidophilus; Lactobacillus acidophilus - growth & development; Lactobacillus acidophilus - metabolism; Microbiology; Milk - chemistry; Milk - microbiology; molds (fungi); Nutrition; plate count; probiotics; Probiotics - analysis; Protein Science; sensory evaluation; sensory properties; Staphylococcus aureus; storage temperature; storage time; strawberries; survival rate; Taste; viability; yeasts; yogurt; Yogurt - analysis; Yogurt - microbiology; Probiotic yogurt; .; Strawberry yogurt; B. bifidum; L. acidophilus