Kamalledin moghadam, S., farhoodi, M., Mofid, vahid, Homayouni-Rad, A., Mortazavian-Farsani, A.-M. and Milani , A. (2024) “ Effects of Adding Non-viable Lacticaseibacillus casei and Lactobacillus acidophilus on Physicochemical, Microbial, Chemical and Sensory Attributes of Probiotic Doogh”, Applied Food Biotechnology, 11(1), p. e14. doi: 10.22037/afb.v11i1.44105.