A study on Bifidobacterium lactis Bb12 viability in bread during baking

Journal of Food Engineering

Volumn 122, Issue 1, 2014, Pages 33-37

  Zhang, Lu ^a   Huang, Song ^a   Ananingsih, Victoria Kristina ^b   Zhou, Weibiao ^b   Chen, Xiao Dong ^a  

^a XIAMEN UNIVERSITY   (China)

^b NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Baking; Bififobacterium; Bread; Cell viability; Probiotic

Indexed keywords

BAKING; BIFIFOBACTERIUM; BREAD; CELL VIABILITY; PROBIOTICS;

MOISTURE DETERMINATION;

FOOD PRODUCTS;

EID: 84884755889     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.08.029     Document Type: Article

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