Development of prebiotic nectars and juices as potential substrates for Lactobacillus acidophilus: Special reference to physicochemical characterization and consumer acceptability during storage-Reference-Cited by-同舟云学术

Development of prebiotic nectars and juices as potential substrates for Lactobacillus acidophilus: Special reference to physicochemical characterization and consumer acceptability during storage

Published:2017-08 Issue: Volume:81 Page:136-143
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Valero-Cases Estefanía,Frutos María José^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

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4. Working group report on drafting guidelines for the evaluation of probiotics in food;FAO/WHO,2002

5. Changes in quality of fresh cheese using dressing with and withouth probiotic culture during storage;Flimelová;Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis,2013

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