Changes in Microbial, Rheological, and Sensory Characteristics of Probiotic Yogurt Sauce Containing Lactobacillus rhamnosus During Cold Storage

Subject Areas : food science

H. Pourjavid ¹ , M. Ataee ² , R. Pourahmad ³ , A. A. Anvar ⁴ , H. Behmadi ⁵

1 - PhD student of the Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - Assistant Professor of the Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran.
3 - Professor of the Department of Food Science & Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
4 - Assistant Professor of the Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran.
5 - Assistant Professor of the Agricultural Engineering Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran.

Received: 2022-09-01 Accepted : 2022-10-10 Published : 2023-04-01

Keywords:

References:

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