ENHANCEMENT OF PROBIOTIC VIABILITY IN BIO-YOGHURT
The growth behavior and acid production of Lactobacillus casei -01 and Bifidobacterium bifidum Bb-12 in bio-yoghurt made with three different yoghurt starter cultures (YC- Fast 1, YC-380 and YC-180) were investigated. The titratable acidity was increased rapidly in yoghurt samples made with YC fast...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Árabe |
| Publicat: |
Mansoura University, Faculty of Agriculture
2009-06-01
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| Col·lecció: | Journal of Food and Dairy Sciences |
| Accés en línia: | https://jfds.journals.ekb.eg/article_113979_9e86b886dfcb87dc8f39f48c75416f17.pdf |
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