Yayınlanmış 1 Ocak 2015 | Sürüm v1
Dergi makalesi Açık

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

Açıklama

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).

Dosyalar

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