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Production and characterization of synbiotic Doogh, a yogurt-based Iranian drink by gum arabic, ginger extract and B. bifidum

Crossref DOI link: https://doi.org/10.1007/S13197-019-04151-4

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Update policy: https://doi.org/10.1007/SPRINGER_CROSSMARK_POLICY

Authors

Haji Ghafarloo, Maryam

Jouki, Mohammad http://orcid.org/0000-0003-4114-3633
Tabari, Mahsa
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Text and Data Mining valid from 2019-11-29
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Article History

Revised: 17 October 2019

Accepted: 5 November 2019

First Online: 29 November 2019

Compliance with ethical standards

:

: We declare no potential conflict of interest related to this manuscript.

: We declare no ethical issue related with this article.