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Optimizing the Production of Probiotic Yogurt as a New Functional Food for Diabetics with Favorable Sensory

Samaneh Shojaeimeher1, Mina Babashahi2, Samira Shokri3

  • 1Department of Nutrition and Food Security Research Center, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran.

Probiotics and Antimicrobial Proteins
|March 17, 2023
PubMed

Keywords:
Cumin essential oilFermentation timeProbiotic yogurtResponse surface methodologyVitamin D3

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