Viability of lactic acid bacteria and sensory evaluation in cinnamomum verum and allium sativum-bio-yogurts made from camel and cow milk
The present study investigate the effect of herbal water extract prepared from Allium sativum and Cinnamomum verum on the viability of lactic acid bacteria (Lactobacillus spp and Streptococcus thermophilus) in cow- and camel-milk yogurts during 21 day refrigerated storage. The organoleptic propertie...
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| Formato: | Artigo |
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2012
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