Research Article
Processing of Functional Yoghurt-Like Product from Soymilk Supplemented by Probiotics
Table 4
The total count of Bifidobacterium bifidum in yoghurt samples during storage at .
| |||||||||||||||||||||||||||||||
Different small letters in the same row refer to a significant difference at (). Different small letters in the same column refer to a significant difference at (). Values explained for all samples. |