The Biochemical, Microbiological, Antioxidant and Sensory Characterization of Fermented Skimmed Milk Drinks Supplemented with Probiotics Lacticaseibacillus Casei and Lacticaseibacillus Rhamnosus

AuthID
 P-00Z-A1F
11
Author(s)
Shabbir, I
·
Al Asmari, F
·
Saima, H
·
Nadeem, MT
·
Ambreen, S
·
Kasankala, LM
·
Khalid, MZ
·
Rahim, MA
·
Özogul, F
·
Bartkiene, E
·
Tipo de Documento
Article
Year published
2023
Publicado
in MICROORGANISMS
Volume: 11, Número: 10, Páginas: 2523 (19)
Indexing
Wos®
Scopus®
Crossref®4
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 37894180
SCOPUS: 2-s2.0-85175058912
Wos: WOS:001099455000001
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