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Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt

Author:
Kailasapathy, K.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2006 v.39 no.10 pp. 1221-1227
ISSN:
0023-6438
Subject:
frozen yogurt, fortified foods, probiotics, lactic acid bacteria, microencapsulation, calcium, alginate gels, starch, Lactobacillus acidophilus, Bifidobacterium animalis, pH, polysaccharides, food additives, food storage, storage time, shelf life, food quality, texture, viability, taste, flavor, acidity, color, appearance (quality), sensory evaluation
Agid:
2801084