Production of High-Quality Probiotics by Fermentation
Author:
Affiliation:
1. Agricultural Biotechnology Research Center; Academia Sinica; Taipei Taiwan
2. Gandhigram Rural Institute; Department of Biology; Tamil Nadu India
3. Department of Biotechnology; Indian Institute of Technology Madras; Chennai India
Publisher
John Wiley & Sons, Ltd
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781119048961.ch10/fullpdf
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4. Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests;Argyri;Food Microbiol.,2013
5. Mechanism of viability loss during fluidized bed drying of baker's yeast;Bayrock;Food Res. Int.,1997
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