Effect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freeze-dried yoghurt
Download
Full text for this resource is not available from the Research Repository.
Export
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
Dimensions Badge
Altmetric Badge
Item type | Article |
URI | https://vuir.vu.edu.au/id/eprint/39371 |
DOI | 10.1016/j.foodres.2005.07.007 |
Official URL | https://www.sciencedirect.com/science/article/pii/... |
Subjects | Historical > FOR Classification > 0908 Food Sciences Historical > Faculty/School/Research Centre/Department > School of Engineering and Science |
Keywords | Lactobacillus acidophilus; Lactobacillus casei; Lactobacillus rhamnosus; Bifidobacterium spp; yoghurt; probiotic organisms; storage |
Citations in Scopus | 296 - View on Scopus |
Download/View statistics | View download statistics for this item |
CORE (COnnecting REpositories)