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Manuscript ID : FH-2109-1085 (R1) Visit : 116 Page: 21 - 27

Article Type: Original Research

Characterization of yogurt prepared with kombucha starter culture as inoculum

Subject Areas :

Mahsa Makvandi 1 (Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran)
Vajiheh Fadaei 2 (Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran)
Kianoush Khosravi-Darani 3 (National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.)

Received: 2021-09-10 Accepted : 2021-12-06 Published : 2021-12-20

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Abstract :

References:


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