Nassim Azari
Department of Food Science and Technology,Science and Research Branch,Islamic Azad University, Tehran,Iran
[ 1 ] - Effect of Cysteine and Lysine on Some Technical Properties of Yoghurt Starter Culture Bacteria
Background and Objectives: Enhancing the growth and function of lactic acid bacteria through fortifying the basic ingredient of yogurt, milk ,have always been a key factor in the application as an industrial starter culture. The purpose of the present study is to introduce the application of certain materials in yoghurt milk with the aim of enhancing the growth and acid production, and reductio...
نویسندگان همکار