Effect of functional fiber on viability of lactic acid bacteria and bifidobacteria during storage
The influence of gum arabic and oligofructose on the growth and viability of starter cultures of lactic acid bacteria and bifidobacteria used for the production of dairy products. Stimulation of growth of probiotic cultures in the presence of gum arabic.
| Рубрика | Производство и технологии |
| Предмет | Food technology |
| Вид | статья |
| Язык | английский |
| Прислал(а) | Oksana Poltavska |
| Дата добавления | 25.12.2016 |
| Размер файла | 120,4 K |
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