@article { author = {مسعود, رامونا and فدائی نوغانی, وجیهه and خسروی دارانی, کیانوش خسروی دارانی}, title = {The effect of homogenization pressure and stages on viability of probiotic bacteria and overall acceptability of low-fat probiotic yoghurt}, journal = {Food Processing and Preservation Journal}, volume = {6}, number = {1}, pages = {37-52}, year = {2014}, publisher = {Gorgan University Of Agricultural Sciences}, issn = {2423-3544}, eissn = {2423-3803}, doi = {}, abstract = {}, keywords = {Keywords: Probiotic yoghurt,homogenization pressure,the number of homogenization stages,probiotic viability,overall acceptability}, title_fa = {اثر فشار و مراحل هموژنیزاسیون بر زنده مانی باکتریهای پروبیوتیک و پذیرش کلی ماست پروبیوتیک کم چرب}, abstract_fa = {}, keywords_fa = {}, url = {https://fppj.gau.ac.ir/article_1985.html}, eprint = {https://fppj.gau.ac.ir/article_1985_b5bf1f86730cc3adca2b47cbfaa13661.pdf} }