The Effect of the Addition of Chokeberry Fiber on the Quality of Sheep’s Milk Fermented by <i>Lactobacillus rhamnosus</i> and <i>Lactobacillus acidophilus</i>

<div>Effect of added chokeberry fiber on organoleptic parameters of fermented milk by <i>L. acidophilus.</i></div>

International Journal of Food Science

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Figure 3

Figure 3: The Effect of the Addition of Chokeberry Fiber on the Quality of Sheep’s Milk Fermented by <i>Lactobacillus rhamnosus</i> and <i>Lactobacillus acidophilus</i> 

Figure 3 | The Effect of the Addition of Chokeberry Fiber on the Quality of Sheep’s Milk Fermented by Lactobacillus rhamnosus and Lactobacillus acidophilus 