Physicochemical, sensory and microbiological characteristics of coriander seed powder yogurt

Yogurt is a fermented food obtained by the bacterial fermentation of milk. In the present work, the effect of different concentrations (1, 3 and 5% w/w) of coriander (Coriandrum sativum) seed powder on physicochemical, sensory characteristics and viability of Bifidobacterium bifidum and Lactobacillu...

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Detalles Bibliográficos
Autores principales: Saatloo, Naiema Vakili, Mehdizadeh, Tooraj, Aliakbarlu, Javad, Tahmasebi, Rahele
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2023
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10307757/
https://www.ncbi.nlm.nih.gov/pubmed/37378733
http://dx.doi.org/10.1186/s13568-023-01572-5

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10307757/
https://www.ncbi.nlm.nih.gov/pubmed/37378733
http://dx.doi.org/10.1186/s13568-023-01572-5

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