Published January 1, 2015
| Version v1
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Determination of Microbiological and Chemical Properties of Probiotic Boza and Its Consumer Acceptability
- 1. Akdeniz Univ, Dept Food Engn, Fac Engn, TR-07070 Antalya, Turkey
Description
Objective: The aim of research was producing boza as a probiotic product with certificated probiotic starter cultures (Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 and Saccharomyces boulardii).
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