Browsing Gıda Mühendisliği-Makale Koleksiyonu by Access Type "Attribution‐NonCommercial 3.0 United States"
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The potential use of probiotic strains lactobacillus acidophilus nrrl b 4495, bifidobacterium bifidum nrrl b41410 in "lor whey cheese" and the effects on sensory properties (Termedia Publishing House Ltd, 2017)"Background. In recent years, probiotic bacteria have increasingly been incorporated into various foods as dietary adjuncts. The viability of the probiotic bacteria Lactobacillus acidophilus NRRL B 4495 and Bifidobacterium ...