Work

Effect of probiotic bacteria on physicochemical, microbiological, textural, sensory properties and fatty acid profile of sour cream

Year: 2022

Type: article

Source: Food and Chemical Toxicology

DOI: 10.1016/j.fct.2022.113244

Authors: Feryal Khademi, Shahram Naghizadeh Raeisi, Mona Younesi, Ali Motamedzadegan, Khadijeh Rabiei, Moein Shojaei, Hassan Rokni, Mahlagha Falsafi

Institutions: Sari Agricultural Sciences and Natural Resources University, Islamic Azad University of Ayatollah Amoli, Qom University of Technology, Shahid Bahonar University of Kerman

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

OpenAlex ID: W4283079231

FWCI: 3.637

Cites: 40

Cited by: 43

Related to: 10