Application of Cheese Whey Containing Postbiotics of Lactobacillus acidophilus LA5 and Bifidobacterium animalis BB12 as a Preserving Liquid in High-Moisture Mozzarella

por Sharafi, Houshmand, Moradi, Mehran, Amiri, Saber
Publicado 2022

Development and properties of functional yoghurt enriched with postbiotic produced by yoghurt cultures using cheese whey and skim milk

por Sadighbathi, Sepideh, Amiri, Saber, Saris, Per E. J., Yousefvand, Amin
Publicado 2023

In situ produced exopolysaccharides by Bacillus coagulans IBRC‐M 10807 and its effects on properties of whole wheat sourdough

por Farajinejad, Zahra, Mohtarami, Forogh, Pirouzifard, Mirkhalil, Amiri, Saber, Hamishehkar, Hamed
Publicado 2023

Microencapsulation of Lactobacillus acidophilus LA‐5 and Bifidobacterium animalis BB‐12 in pectin and sodium alginate: A comparative study on viability, stability, and structure...

por Motalebi Moghanjougi, Zahra, Rezazadeh Bari, Mahmoud, Alizadeh Khaledabad, Mohammad, Amiri, Saber, Almasi, Hadi
Publicado 2021