SURVIVAL OF FREE AND ENCAPSULATED PROBIOTIC BACTERIA AND THEIR EFFECT ON THE SENSORY PROPERTIES OF YOGHURT

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KAILASAPATHY K.

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Journal Paper

Paper Information

Journal: FOOD SCIENCE AND TECHNOLOGY (LWT) Year:2006 | Volume:39 | Issue:10 Page(s): 1221-1227

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Title

SURVIVAL OF FREE AND ENCAPSULATED PROBIOTIC BACTERIA AND THEIR EFFECT ON THE SENSORY PROPERTIES OF YOGHURT

Author(s)

KAILASAPATHY K. | Issue Writer Certificate

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Abstract

Cites

EVALUATION OF PROBIOTIC YOGHURT PRODUCED BY LACTOBACILLUS PARACASEI SSP. TOLERANS
THE INFLUENCE OF ADDING INULIN AND ENCAPSULATION ON SURVIVABILITY LACTOBACILLUS CASEI STORAGE OF SYNBIOTIC YOGHURT
EVALUATION OF MICROENCAPSULATED BIFIDOBACTERIUM BIFIDUM SURVIVAL IN WATER-BASED CREAM FILLED CAKE
A COMPARATIVE STUDY CONCERNED WITH GENERATED FOLIC ACID IN PROBIOTIC AND SET YOGURT PRODUCED BY MILKS FROM COW, SHEEP AND GOATS
THE EFFECT OF MICROENCAPSULATION ON LACTOBACILLUS CASEI AND BIFIDOBACTERIUM BIFIDUM SURVIVAL UNDER SIMULATED GASTRO-INTESTINAL CONDITION

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APA: Copy

KAILASAPATHY, K.. (2006). SURVIVAL OF FREE AND ENCAPSULATED PROBIOTIC BACTERIA AND THEIR EFFECT ON THE SENSORY PROPERTIES OF YOGHURT. FOOD SCIENCE AND TECHNOLOGY (LWT), 39(10), 1221-1227. SID. https://sid.ir/paper/602387/en

Vancouver: Copy

KAILASAPATHY K.. SURVIVAL OF FREE AND ENCAPSULATED PROBIOTIC BACTERIA AND THEIR EFFECT ON THE SENSORY PROPERTIES OF YOGHURT. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2006;39(10):1221-1227. Available from: https://sid.ir/paper/602387/en

IEEE: Copy

K. KAILASAPATHY, “SURVIVAL OF FREE AND ENCAPSULATED PROBIOTIC BACTERIA AND THEIR EFFECT ON THE SENSORY PROPERTIES OF YOGHURT,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 39, no. 10, pp. 1221–1227, 2006, [Online]. Available: https://sid.ir/paper/602387/en

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