Scopus WoS SCI-Expanded Hakemli
Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits
Journal of Functional Foods · 2017 · Cilt 36
Yoghurt
Rice bran
Prebiotic
Probiotic
FAT SET YOGURT
LACTOBACILLUS-ACIDOPHILUS
FERMENTATION KINETICS
SELECTIVE ENUMERATION