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Effect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freeze-dried yoghurt

Capela, Paul, Hay, TKC and Shah, Nagendra P (2006) Effect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freeze-dried yoghurt. Food Research International, 39 (2). pp. 203-211. ISSN 0963-9969

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Item Type: Article
Uncontrolled Keywords: Lactobacillus acidophilus; Lactobacillus casei; Lactobacillus rhamnosus; Bifidobacterium spp; yoghurt; probiotic organisms; storage
Subjects: FOR Classification > 0908 Food Sciences
Faculty/School/Research Centre/Department > School of Engineering and Science
SWORD Depositor: Symplectic Elements
Depositing User: Symplectic Elements
Date Deposited: 06 Sep 2019 00:35
Last Modified: 06 Sep 2019 00:35
URI: http://vuir.vu.edu.au/id/eprint/39371
DOI: https://doi.org/10.1016/j.foodres.2005.07.007
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Citations in Scopus: 225 - View on Scopus

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