Quality Characteristics of Goat Yogurt Containing Lactobacillus Probiotic Bacteria
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تاریخ نمایه سازی: 23 آبان 1402
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Research Unit "Bioconservation and Valorization of Agro-Food Products (UR ۱۳AGR ۰۲)", Higher School of Food Industries of Tunis (ESIAT), ۵۸ Avenue Alain Savary, ۱۰۰۳ El Khadhra, Tunis, Tunisia.
Research Unit "Bioconservation and Valorization of Agro-Food Products (UR ۱۳AGR ۰۲)", Higher School of Food Industries of Tunis (ESIAT), ۵۸ Avenue Alain Savary, ۱۰۰۳ El Khadhra, Tunis, Tunisia.
Research Unit "Bioconservation and Valorization of Agro-Food Products (UR ۱۳AGR ۰۲)", Higher School of Food Industries of Tunis (ESIAT), ۵۸ Avenue Alain Savary, ۱۰۰۳ El Khadhra, Tunis, Tunisia.
Research Unit "Bioconservation and Valorization of Agro-Food Products (UR ۱۳AGR ۰۲)", Higher School of Food Industries of Tunis (ESIAT), ۵۸ Avenue Alain Savary, ۱۰۰۳ El Khadhra, Tunis, Tunisia.
Research Unit "Bioconservation and Valorization of Agro-Food Products (UR ۱۳AGR ۰۲)", Higher School of Food Industries of Tunis (ESIAT), ۵۸ Avenue Alain Savary, ۱۰۰۳ El Khadhra, Tunis, Tunisia.
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