Effect of prebiotics on viability and growth characteristics of probiotics in soymilk
Author:
Funder
Universiti Sains Malaysia
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.3808/fullpdf
Reference37 articles.
1. Food and Agriculture Organization of the United Nations (FAO) 2001 http://www.who.int/foodsafety/publications/fs_management/en/probiotics.pdf
2. Manufacture of Turkish Beyaz cheese added with probiotic strains;Kılıç;LWT-Food Sci Technol,2009
3. Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in Cheddar cheese;Phillips;Int J Food Microbiol,2006
4. Lactobacillus spp. with in vitro probiotic properties from human faeces and traditional fermented products;Vizoso Pinto;Int J Food Microbiol,2006
5. Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation;Farnworth;Int J Food Microbiol,2007
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