Response surface methodology optimisation of immobilised Lactobacillus acidophilus banana puree fermentation

International Journal of Food Science and Technology

Volumn 44, Issue 1, 2009, Pages 120-127

  Tsen, Jen Horng ^a   Lin, Yeu Pyng ^b   King, V An Erl ^c  

^a CHINA MEDICAL UNIVERSITY   (Taiwan)

^b TUNG FANG INSTITUTE OF TECHNOLOGY   (Taiwan)

^c NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

carrageenan; Banana; Ca alginate; Cell immobilisation; Fermentation; Fructooligosaccharides; Lactobacillus acidophilus; Response surface methodology

Indexed keywords

LACTOBACILLUS ACIDOPHILUS;

EID: 57649121668     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2007.01681.x     Document Type: Article

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