Non-dairy probiotic food products: An emerging group of functional foods
Author:
Affiliation:
1. The Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, Canterbury, New Zealand
2. The Department of Agriculture Sciences, Lincoln University, Lincoln, Canterbury, New Zealand
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2018.1462760
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1. Murein Hydrolase Activity in the Surface Layer of Lactobacillus acidophilus ATCC 4356
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4. Olive paste as vehicle for delivery of potential probiotic Lactobacillus plantarum 33
5. Development of a new oat-based probiotic drink
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