%0 Journal Article
%A Norozi, Hojat, Shahab Lavasani, Alireza, Eshaghi, Mohammadreza
%T The comparison of compositional and sensory traits of heated non-carbonated doogh supplemented with Lactobacillus acidophilus and Lactobacillus rhamnosus single strains containing maltodextrin
%J Iranian Journal of Biological Sciences
%V 13
%N 3
%P 79-87
%D 2018
%R 
%U https://sanad.iau.ir/fa/Article/936250