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Effect of Yoghurt Cultures and Probiotic Cultures on Physicochemical and Sensory Properties of Mango Soy Fortified Probiotic Yoghurt (Msfpy)

机译：酸奶培养和益生菌培养对芒果大豆强化益生菌酸奶（MSFPY）物理化学和感官特性的影响

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Ahluwalia Shilpi;
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1. Effect of Yoghurt Cultures and Probiotic Cultures on Physicochemical and Sensory Properties of Mango Soy Fortified Probiotic Yoghurt (Msfpy) [J] . Ahluwalia Shilpi, Kumar P Journal of Food Processing & Technology . 2013,第6期

机译：酸奶培养物和益生菌培养物对芒果大豆强化益生菌酸奶（Msfpy）的理化和感官特性的影响
2. Textural Properties Of Mango Soy Fortified Probiotic Yoghurt: Optimisation Of Inoculum Level Of Yoghurt And Probiotic Culture [J] . Harbinder Kaur, Hari Niwas Mishra, Pradyuman Kumar International journal of food science & technology . 2009,第2期

机译：芒果大豆强化益生菌酸奶的质地特性：酸奶接种量和益生菌培养的优化
3. Exopolysaccharide producing starter cultures positively influence on microbiological, physicochemical, and sensory properties of probiotic goats' milk set-yoghurt [J] . G. B. L. Madhubasani, P. H. P. Prasanna, A. Chandrasekara, Journal of Food Processing and Preservation . 2020,第3期

机译：产生外多糖的发酵剂培养对益生性山羊乳酸奶的微生物学，理化和感官特性产生积极影响
4. Fermentation of Cow's Milk and Soy Milk Mixture with L. acidophilus Probiotic Bacteria with Yoghurt Culture [C] . Edina Sertovic, Zlatan Saric, Rajka Bozanic International Scientific-Expert Conference of Agriculture and Food Sciences . 2020

机译：用酸奶培养的L. Actiophilus益生菌的牛奶和大豆牛奶混合物发酵
5. Probiotic lactobacilli as a soy yogurt starter culture: Microbiological, chemical and sensory analyses (Lactobacillus paracasei, Lactobacillus rhamnosus, Streptococcus thermophilus). [D] . Wang, Chia-Lin. 2004

机译：益生菌乳杆菌作为大豆酸奶发酵剂培养物：微生物学，化学和感官分析（副干酪乳杆菌，鼠李糖乳杆菌，嗜热链球菌）。
6. Physical Chemical Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cows Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture [O] . Edina Šertović, Zlatan Sarić, Miroljub Barać, 2019

机译：嗜酸乳杆菌La5和酸奶培养物从牛奶和大豆饮料的不同混合物中产生的益生菌饮料的物理化学微生物学和感官特性
7. Physicochemical, Microbiological and Sensory Properties of Low Fat Probiotic Yoghurt Fortified with Mango Pulp Fiber Waste as Source of Dietary Fiber [O] . E. Atwaa, Eman Abou Sayed-Ahmed, M. A. A. Hassan 2020

机译：用芒果纸浆纤维废料加强低脂肪益生菌酸奶的物理化学，微生物和感官特性，作为膳食纤维来源

Effect of Yoghurt Cultures and Probiotic Cultures on Physicochemical and Sensory Properties of Mango Soy Fortified Probiotic Yoghurt (Msfpy)

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