Development of a spray dried probiotic yoghurt containing Lactobacillus paracasei NFBC 338

International Dairy Journal

Volumn 19, Issue 11, 2009, Pages 684-689

  Kearney, N ^a   Meng, X C ^b   Stanton, C ^a,d   Kelly, J ^a   Fitzgerald, G F ^c,d   Ross, R P ^a,d  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^c UNIVERSITY COLLEGE CORK   (Ireland)

^d UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

BACILLI; FERMENTATION;

LACTOBACILLUS DELBRUECKII; PROBIOTIC CULTURES; PROBIOTIC LACTOBACILLI; SPRAY DRIED; STARTER CULTURES; STREPTOCOCCUS THERMOPHILUS; THERMOPHILUS; VIABLE COUNT;

SPRAY DRYING;

LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; LACTOBACILLUS PARACASEI; STREPTOCOCCUS THERMOPHILUS;

EID: 69449084922     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2009.05.003     Document Type: Article

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