Effect of cooling rate, freeze-drying, and storage on survival of free and immobilized Lactobacillus casei ATCC 393-Reference-Cited by-同舟云学术

Effect of cooling rate, freeze-drying, and storage on survival of free and immobilized Lactobacillus casei ATCC 393

Published:2016-06 Issue: Volume:69 Page:468-473
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Dimitrellou Dimitra,Kandylis Panagiotis,Kourkoutas Yiannis

Funder

European Social Fund

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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4. Assessment of novel probiotic Lactobacillus casei strains for the production of functional dairy foods;Bertazzoni Minelli;International Dairy Journal,2004

5. Fuctionality of freeze-dried L. casei cells immobilized on wheat grains;Bosnea;LWT Food Science and Technology,2009

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