Addition of inulin to probiotic yogurt: Viability of probiotic bacteria (Bifidobacterium bifidum) and sensory characteristics

Addition of inulin to probiotic yogurt: Viability of probiotic
bacteria (Bifidobacterium bifidum) and sensory characteristics

Research Abstract
NULL
Research Authors
Dalia G. Kamel, Ahmed R.A. Hammam, Khalid A. Alsaleem,Dina M. Osman
Research Department
Department of Dairy Science
Research Journal
Food Science & Nutrition
Research Member
Dalia Gamal Kamel Mohamed Ali
Research Pages
NULL
Research Publisher
NULL
Research Rank
1
Research Vol
NULL
Research Website
NULL
Research Year
2021