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BioMed Research International
Volume 2017, Article ID 6438528, 10 pages
https://doi.org/10.1155/2017/6438528
Research Article

Production of a Functional Frozen Yogurt Fortified with Bifidobacterium spp.

1Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin 150030, China
2Department of Dairy Microbiology, Animal Production Research Institute, Agriculture Research Center, Dokki, Giza 12618, Egypt
3Department of Microbiology, Soil, Water and Environment Research Institute, Agriculture Research Center, Giza 12619, Egypt
4Department of Microbiology and Biotechnology, College of Life Sciences, Northeast Agricultural University, Harbin 150030, China
5Department of Nutrition and Food Science, Taif University, Taif, Al-Huwayah 888, Saudi Arabia
6Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China

Correspondence should be addressed to Xiang-Chen Meng; moc.liamtoh@gnemhcx

Received 11 November 2016; Accepted 5 January 2017; Published 11 June 2017

Academic Editor: Pratik Banerjee

Copyright © 2017 Amro Abdelazez et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Amro Abdelazez, Zafarullah Muhammad, Qiu-Xue Zhang, et al., “Production of a Functional Frozen Yogurt Fortified with Bifidobacterium spp.,” BioMed Research International, vol. 2017, Article ID 6438528, 10 pages, 2017. https://doi.org/10.1155/2017/6438528.