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Synbiotic potential of Doogh supplemented with free and encapsulated Lactobacillus plantarum LS5 and Helianthus tuberosus inulin
The survival and effect of free and encapsulated probiotic Lactobacillus plantarum LS5 on acidity, exopolysaccharide production, phase separation and influence on the sensory attributes of probiotic and synbiotic Doogh (typical Iranian drink based on fermented milk) supplemented with Helianthus tube...
Guardat en:
| Publicat a: | J Food Sci Technol |
|---|---|
| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2014
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4486574/ https://ncbi.nlm.nih.gov/pubmed/26139928 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1511-7 |
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