Physicochemical, microbial, and sensory characteristics of yogurt with Persian shallot (Allium hirtifolium Boiss) and probiotic bacteria

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Farahnaz Vahdat, Tooraj Mehdizadeh, Hamidreza Kazemeini, Anna Reale, Ata Kaboudari
Format:	Artículo Open Access
Published:	Wiley 2024
Subjects:	Food Science & Nutrition
Online Access:	Acceder al recurso
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