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首页> 外文期刊>Research Journal of Pharmaceutical, Biological and Chemical Sciences >Effectof Thai fruits on Sensory properties of Fruit Yogurt and Survival of Yogurt Starter Culture added with Probiotic Strains in Fruit Yogurt

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Effectof Thai fruits on Sensory properties of Fruit Yogurt and Survival of Yogurt Starter Culture added with Probiotic Strains in Fruit Yogurt

机译：泰国水果对果乳感官特性和添加益生菌的酸奶发酵剂培养物存活的影响

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来源
《Research Journal of Pharmaceutical, Biological and Chemical Sciences》 |2014年第3期|共页
作者
E. KADIVAR; Kh. RAHIMI; M. A. SHAHZAMANIAN;
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1. Effectof Thai fruits on Sensory properties of Fruit Yogurt and Survival of Yogurt Starter Culture added with Probiotic Strains in Fruit Yogurt [J] . Research Journal of Pharmaceutical, Biological and Chemical Sciences . 2014,第3期

机译：泰国水果对果乳感官特性和添加益生菌的酸奶发酵剂培养物存活的影响
2. Sensory Evaluation of Locally-grown Fruit Purees and Inulin Fibre on Probiotic Yogurt in Mwanza, Tanzania and the Microbial Analysis of Probiotic Yogurt Fortified with Moringa oleifera [J] . Hekmat Sharareh, Morgan Kathryn, Soltani Mohammad, Journal of health, population, and nutrition . 2015,第1期

机译：岩藻，坦桑尼亚，坦桑尼亚益生菌酸奶和益生菌酸奶微生物分析与Moringa Oleifera的益生菌酸奶纤维素纤维的感官评价
3. Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat's milk [J] . C. Senaka Ranadheera, C.A. Evans, M.C. Adams, Food Chemistry . 2012,第3期

机译：用山羊奶制成的普通和搅拌水果酸奶的益生菌生存力以及理化和感官特性
4. Effect of differently processed fruit preparations on the quality characteristics of strawberry yogurt [C] . H. Brimar, A. Avitabile Leva, D. Torreggiani, International Dairy Federation Seminar on Aroma and Texture of Fermented Milk . 2003

机译：不同加工果实制剂对草莓酸奶质量特征的影响
5. Probiotic lactobacilli as a soy yogurt starter culture: Microbiological, chemical and sensory analyses (Lactobacillus paracasei, Lactobacillus rhamnosus, Streptococcus thermophilus). [D] . Wang, Chia-Lin. 2004

机译：益生菌乳杆菌作为大豆酸奶发酵剂培养物：微生物学，化学和感官分析（副干酪乳杆菌，鼠李糖乳杆菌，嗜热链球菌）。
6. Sensory Evaluation of Locally-grown Fruit Purees and Inulin Fibre on Probiotic Yogurt in Mwanza Tanzania and the Microbial Analysis of Probiotic Yogurt Fortified with Moringa oleifera [O] . Sharareh Hekmat, Kathryn Morgan, Mohammad Soltani, 2015

机译：坦桑尼亚姆万扎的当地果泥和菊粉纤维对益生菌酸奶的感官评估以及用辣木强化的益生菌酸奶的微生物分析
7. Effect Of Variation Of Sugar And Starter Total Quality And Yogurt Acidity Soursop Fruit Skin With Natural Dyes Dragon Fruit [O] . PRASTIWI Chintia Eka 2015

机译：天然染料火龙果糖和发酵剂总质量和酸奶酸度刺果果皮变化的影响

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