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Effect of carbon dioxide on sensory attributes, physico-chemical parameters and viability of Probiotic L. helveticus MTCC 5463 in fermented milk
A carbonated probiotic fermented milk using India’s first fully sequenced potential probiotic strain Lactobacillus helveticus MTCC 5463 in a combination with Streptococcus thermophilus MTCC 5460 was prepared and standardized with respect to carbon dioxide pressure, sugar and salt concentrations base...
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| Veröffentlicht in: | J Food Sci Technol |
|---|---|
| Hauptverfasser: | , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2013
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4252469/ https://ncbi.nlm.nih.gov/pubmed/25477657 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-0943-9 |
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