Keywords = -glucan, Camel milk fermentation, Functional dairy product, Lactic acid bacteria, Probiotic viability
Number of Articles: 1

Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Properties of Camel Milk Fermented with Lactobacillus plantarum and Lactobacillus rhamnosus

Volume 28, Issue 4, July and August 2026, Pages 879-890

Mohammad Bagher Kiyanisefat, Marjaneh Sedaghati, Mohamad Javad Shakouri

Journal of Agricultural Science and Technology