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

Subject Areas : food science

H.  Pourjavid ¹ (PhD student of the Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
M.  Ataee ² (Assistant Professor of the Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
R.  Pourahmad ³ (Professor of the Department of Food Science & Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.)
A. A.  Anvar ⁴ (Assistant Professor of the Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
H.  Behmadi 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

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References:

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