the effects of allium sativum on yogurt formation and subsequent storage (4°c, up to 28 days) on proteolysis, microbial activity, and inhibition of α-amylase, α-glucosidase and angiotensin-i converting enzymes were investigated in vitro. allium sativum yogurt showed higher rates of ph reduction and increment of titrable acid than control during the incubation at 41°c. highest proteolysis was ob...