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

Full text for this resource is not available from the Research Repository.

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 https://doi.org/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 269 - View on Scopus
Download/View statistics View download statistics for this item

Search Google Scholar

Repository staff login