Survival of Lactobacillus acidophilus and Bacillus coagulans in probiotic and low-fat synbiotic ice-creams by M Hashemi, H.R Gheisari, S.S Shekarforoush

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Evaluation of physicochemical, textural and sensorial characteristics of low-fat or low-sugar synbiotic ice-cream by M Hashemi, H.R Gheisari, S.S Shekarforoush

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The effect of microencapsulation with succinylated alginate on the viability of Lactobacillus acidophilus and the qualitative and sensory properties of yogurt during the storage by M. Forouzantabar, S. Hosseinzadeh, H. R. Gheisari, S. S. Shekarforoush

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The evaluation of probiotic Kashk properties in hot filling condition containing microencapsulated Lactobacillus rhamnosus by S. sekhavatizadeh, M. aminlari, H.R. Gheisari, S. shekarfroosh, M. Golmakani

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Possibility of Biarum carduchcorum application as vegetable rennet in production of Iranian white cheese by H. Golkari, H.R. Gheisari, S.S. Shekarforoush, M. Aminlari, M. Raeisi

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Effect of probiotic bacteria Lactobacillus casei and Lactobacillus acidophilus on the survival of Staphylococcus aureus and Escherichia coli in lactic cheese and its qualitative ch... by R. farahi ashtiani, SH. ShekarForoush, H.R. Gheisari, S. Basiri, M.H. Eskandari

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