Add to ORKGThe main aim of this study was to improve the viability of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium spp.) in fermented frozen dairy desserts. In order to improve the viability of probiotic bacteria, initial studies were undertaken to determine the existing levels of probiotic bacteria present in fermented frozen dairy desserts
The stability of probiotic cultures has been seen as an issue for dairy manufacturers and consumers ...
an open access article distributed under the Creative Commons Attribution License, which permits unr...
After several studies have proved the benefits deriving from the ingestion of probiotic bacteria, va...
Use of cryoprotact ants, microencapsulation of bacterial cells _ind acid and The main aim of this st...
Yogurt bacteria (Streptococcus thermophilus and Lactobacillus delbruekii ssp. bulgaricus) and probio...
Probiotic ice cream was made by fermenting a standard ice cream mix with Lactobacillus acidophilus a...
Probiotic ice cream was made by fermenting a standard ice cream mix with Lactobacillus acidophilus a...
In this study, strains of probiotic bacteria have been selected for tolerance to low pH, bile, sucro...
Probiotic ice cream was made by fermenting a standard ice cream mix with Lactobacillus acidophilus a...
ABSTRACT:The ability to produce antimicrobial factors is considered an important feature of probioti...
Ice cream mix (12% fat, 11% milk solids nonfat, 12.5% sugar, and 4.5% corn syrup solids) was ferment...
The main aim of this study was to improve the viability of probiotic organisms within freeze-dried y...
The effect of acid casein hydrolysate and cysteine on the viability of yogurt bacteria (Streptococcu...
The main aim of this study was to improve the viability of probiotic organisms within freeze-dried y...
The survival of probiotic microorganisms including Lactobacillus acidophilus, Lactobacillus casei, L...
The stability of probiotic cultures has been seen as an issue for dairy manufacturers and consumers ...
an open access article distributed under the Creative Commons Attribution License, which permits unr...
After several studies have proved the benefits deriving from the ingestion of probiotic bacteria, va...
Use of cryoprotact ants, microencapsulation of bacterial cells _ind acid and The main aim of this st...
Yogurt bacteria (Streptococcus thermophilus and Lactobacillus delbruekii ssp. bulgaricus) and probio...
Probiotic ice cream was made by fermenting a standard ice cream mix with Lactobacillus acidophilus a...
Probiotic ice cream was made by fermenting a standard ice cream mix with Lactobacillus acidophilus a...
In this study, strains of probiotic bacteria have been selected for tolerance to low pH, bile, sucro...
Probiotic ice cream was made by fermenting a standard ice cream mix with Lactobacillus acidophilus a...
ABSTRACT:The ability to produce antimicrobial factors is considered an important feature of probioti...
Ice cream mix (12% fat, 11% milk solids nonfat, 12.5% sugar, and 4.5% corn syrup solids) was ferment...
The main aim of this study was to improve the viability of probiotic organisms within freeze-dried y...
The effect of acid casein hydrolysate and cysteine on the viability of yogurt bacteria (Streptococcu...
The main aim of this study was to improve the viability of probiotic organisms within freeze-dried y...
The survival of probiotic microorganisms including Lactobacillus acidophilus, Lactobacillus casei, L...
The stability of probiotic cultures has been seen as an issue for dairy manufacturers and consumers ...
an open access article distributed under the Creative Commons Attribution License, which permits unr...
After several studies have proved the benefits deriving from the ingestion of probiotic bacteria, va...