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. Appl Food Biotechnol [انترنت]. 15 مارس، 2024 [وثق 19 مايو، 2024];11(1):e14. موجود في: https://journals.sbmu.ac.ir/afb/article/view/44105