Fortification and fermentation of fruit juices with probiotic lactobacilli
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s13213-011-0412-5.pdf
Reference28 articles.
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4. Dave RI, Shah NP (1997) Viability of yogurt and probiotic bacteria in yogurt made from commercial starter culture. Int Dairy J 7:31–41
5. Dubios M, Gilles KA, Hamilton JK, Roberts DA, Smith F (1956) Colorimetric methods for determination of sugars and related substances. Anal Chem 28:350–356
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