The Impact of Gluten Friendly Flour on the Functionality of an Active Drink: Viability of Lactobacillus acidophilus in a Fermented Milk-Reference-Cited by-同舟云学术

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The Impact of Gluten Friendly Flour on the Functionality of an Active Drink: Viability of Lactobacillus acidophilus in a Fermented Milk

Published:2018-08-30 Issue: Volume:9 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Speranza Barbara,Bevilacqua Antonio,Campaniello Daniela,Sinigaglia Milena,Musaico Daniela,Corbo Maria R.,Lamacchia Carmela

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference46 articles.

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2. Prebiotics as functional foods: a review.;Al-Sheraji;J. Funct. Foods,2013

3. Prolonging the viability of Lactobacillus plantarum through the addition of prebiotics into the medium.;Altieri;J. Food. Sci.,2011

4. Effect of short-term consumption of amul probiotic yogurt containing Lactobacillus acidophilus and Bifidobacterium lactis Bb12 on salivary Streptococcus mutans count in high caries risk individuals.;Bafna;Int. J. Appl. Basic Med. Res.,2018

5. Estimating the bacterial lag time: which model, which precision?;Baty;Int. J. Food Microbiol.,2004

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2. Yoghurt-Like Drink Enriched with Lactobacilli and Bifidobacteria;Foods 2023;2023-10-14

3. Gluten Friendly™: Technology and effects of flour and bread on gut microbiota of celiac subjects. A review;Food Bioscience;2023-06

4. An Experimental and Numerical Study for Discrete Element Model Parameters Calibration: Gluten Pellets;Agriculture;2023-03-23

5. Advancement in acidophilus milk production technology;Advances in Dairy Microbial Products;2022

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