%0 Journal Article
%T Iranian grape syrup used as a prebiotic and its effect on the physicochemical, microbiological, and sensory properties of probiotic yogurt
%A Abdolmaleki, F..
%A Rezaei Mokarram, R..
%A Daneshniya, M..
%A Maleki, M..
%K Fermentation, grape syrup, probiotics, prebiotics, yoghurt, bacterial count
%J Foods and Raw Materials
%D 2024
%N 13
%P 8
%I Кемеровский государственный университет