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Physicochemical and Microbial Characteristics of Yogurt with Added Saccharomyces Boulardii

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Figure

Table 1: pH values of yogurt made with Saccharomyces boulardii  (Mean ±SD)
Table 2: Effect of adding S. boulardii with starter culture on pH, TN, WSN and TVFA of yogurt (Mean ±SD)
Table 3: The percentage of WHC and STS of yogurt production with Saccharomyces boulardii during storage time (Mean ±SD)
Fig. 2: The viability of bacterial starter and S. boulardii in yogurt product during storage time

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