Structural characterisation and cell viability of a spray dried probiotic yoghurt produced with goats' milk and Bifidobacterium animalis subsp. lactis (BI-07)

International Dairy Journal

Volumn 39, Issue 1, 2014, Pages 71-77

  Lira de Medeiros, Adja Cristina ^a   Thomazini, Marcelo ^a   Urbano, Alexandre ^b   Pinto Correia, Roberta Targino ^c   Favaro Trindade, Carmen Sílvia ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b STATE UNIVERSITY OF LONDRINA   (Brazil)

^c FEDERAL UNIVERSITY OF RIO GRANDE DO NORTE   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

DAIRIES; DAIRY PRODUCTS; GLASS TRANSITION; POLYSACCHARIDES; SPRAY DRYING;

AMORPHOUS STATE; BIFIDOBACTERIUM ANIMALIS; CELL VIABILITY; DRYING TEMPERATURE; POWDER PARTICLES; PROBIOTIC STRAIN; SPRAY DRYING PROCESS; YOGHURT CULTURES;

PROBIOTICS;

EID: 84903722240     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2014.05.008     Document Type: Article

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