Manipulation of probiotics fermentation of milk by Cinnamon Zeylanicum, Glycyrrhiza glabra or Allium Sativum and their effects on inhibition of Helicobacter Pylori growth In Vitro /
Saved in:
Main Author: | Behrad, Sara |
---|---|
Format: | Thesis Book |
Language: | English |
Published: |
2011.
|
Subjects: | |
Online Access: | http://studentsrepo.um.edu.my/id/eprint/3520 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Influence of Allium Sativum or Cinnamomum Verum on fermentation of milk and their effects on the physicochemical, biochemical, microbiological and functional properties of probiotic yogurt /
by: Shori, Amal Bakr
Published: (2013) -
Physico-chemical and microbiological qualities of raw goat milk and antibacterial characteristics of isolated lactic acid bacteria
by: Lai, Chia Yee
Published: (2014) -
Prevalence, risk factors, impact on milk yield, and farmers’ awareness of lameness and claw lesions in dairy cows in Selangor, Malaysia
by: Babatunde, Sadiq Mohammed
Published: (2018) -
Antimicrobial activity of Goat Milk Casein generated by Lactic Acid Bacteria used against Cronobacter Sakazakii
by: Ibrahim Mustafa Elshaafi -
The stability of lactic acid bacteria in fermented milk /
by: Seow, Lan Hoon
Published: (1993)