KAMALLEDIN MOGHADAM, S.; FARHOODI, M.; MOFID, vahid; HOMAYOUNI-RAD, A.; MORTAZAVIAN-FARSANI, A.-M.; MILANI , A. 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: 19 may. 2024.