Probiotic Strawberry Yogurts: Microbiological, Chemical and Sensory Properties
Author:
Funder
Atatürk Üniversitesi
Publisher
Springer Science and Business Media LLC
Subject
Molecular Biology,Molecular Medicine,Microbiology
Link
http://link.springer.com/article/10.1007/s12602-017-9278-6/fulltext.html
Reference44 articles.
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2. Batista ALD, Silva R, Cappato LP, Almada CN, Garcia RKA, Silva MC, Raices RSL, Arellano DB, Sant'Ana AS, Conte Junior CA, Freitas MQ, Cruz AG (2015) Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical–chemical and metabolic activity analyses. Food Res Int 77:627–635
3. Parvez S, Malik KA, Ah Kang S, Kim HY (2006) Probiotics and their fermented food products are beneficial for health. J Appl Microbiol 100:1171–1185
4. Turgut T, Çakmakçı S (2009) Investigation of the possible use of probiotics in ice cream manufacture. Int J Dairy Technol 62:444–451
5. Hosono A, Kitazawa H, Yamaguchi T (1997) Antimutagenic and antitumour activities of lactic acid bacteria. R. Fuller (ed.), In: Probiotics 2. (pp. 89–132), Springer Netherlands
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