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The biochemical, microbiological, antioxidant and sensory characterization of fermented skimmed milk drinks supplemented with probiotics Lacticaseibacillus casei and Lacticaseibacillus rhamnosus

  • Iqra Shabbir*
  • , Fahad Al-Asmari*
  • , Hafiza Saima*
  • , Muhammad Tahir Nadeem*
  • , Saadia Ambreen*
  • , Ladislaus Manaku Kasankala*
  • , Muhammad Zubair Khalid*
  • , Muhammad Abdul Rahim*
  • , Fatih Özogul*
  • , Elena Bartkiene*
  • , João Miguel Rocha*
    • *Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

14 Citations (Scopus)
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