Prebiotic and Probiotic Food Formulations
Author:
Publisher
Wiley
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781119614760.ch12
Reference105 articles.
1. Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture – Rheological, microstructure and physical quality characteristics
2. Effects of Lactobacillus rhamnosus GG addition in ice cream
3. Lactic acid bacteria with cholesterol-lowering properties for dairy applications: In vitro and in situ activity
4. Beneficial Effects of Long-Term Consumption of a Probiotic Combination ofLactobacillus caseiShirota andBifidobacterium breveYakult May Persist After Suspension of Therapy in Lactose-Intolerant Patients
5. Composition and metabolism of the intestinal microbiota in consumers and non-consumers of yogurt
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1. Recent developments on wall materials for the microencapsulation of probiotics: A review;TECNOCIENCIA Chihuahua;2023-04-27
2. Probiotic bacteria from 10 different traditional Iranian cheeses: Isolation, characterization, and investigation of probiotic potential;Food Science & Nutrition;2022-03-07
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