Work

Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics

Year: 2019

Type: article

Source: International Journal of Dairy Technology

DOI: 10.1111/1471-0307.12625

Authors: Mohammad Alizadeh Khaledabad, Zahra Ghasempour, Ehsan Moghaddas Kia, Mahmoud Rezazad Bari, Rasoul Zarrin

Institutions: Urmia University, Tabriz University of Medical Sciences, Maragheh University of Medical Sciences, Urmia University of Medical Sciences

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: Urmia University, Urmia University of Medical Sciences

OpenAlex ID: W2960901416

FWCI: 5.852

Cites: 30

Cited by: 82

Related to: 10