A Study on the Qualitative Characteristics and Microbial Survival of Lactobacillus acidophilus and Bacillus coagulans in Probiotic Bread
Nowadays, the role of nutrition in the health of gastrointestinal system is deemed as a key factor in the production of functional foods with probiotic bacteria especially in the bakery industry. Therefore, microencapsulation of probiotics and their survival during baking and gastrointestinal aggreg...
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| Materialtyp: | Artigo |
| Språk: | Persa |
| Utgiven: |
Research Institute of Food Science and Technology
2018-10-01
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| Serie: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
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| Länkar: | http://journals.rifst.ac.ir/article_74205_1847c046385e007774c99f737dea7b5f.pdf |
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