KAMALLEDIN MOGHADAM, Saba; FARHOODI, Mahdi; MOFID, Vahid; HOMAYOUNI-RAD, Aziz; MORTAZAVIAN-FARSANI, Amir-Mohammad; MILANI , Ali. Effects of Adding Non-viable Lacticaseibacillus casei and Lactobacillus acidophilus on Physicochemical, Microbial, Chemical and Sensory Attributes of Probiotic Doogh. Applied Food Biotechnology, [S. l.], v. 11, n. 1, p. e14, 2024. DOI: 10.22037/afb.v11i1.44105. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/44105. Acesso em: 13 jul. 2026.