Physico-chemical properties and viability of Lactobacillus rhamnosus LGG in inulin-enriched Doineh (a traditional Iranian food) during 21-day storage at 4°C

Subject Areas :

Mahdi Azizi Shafa ¹ , Afshin Akhondzadeh Basti ² , Anousheh Sharifan ³ , Ali Khanjari ⁴

1 - Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
2 - Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
3 - Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
4 - Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

Received: 2022-08-11 Accepted : 2022-11-26 Published : 2022-12-01

Keywords:

References:

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