Production of probiotic cultures and their addition in fermented foods

Handbook of Fermented Functional Foods, Second Edition

Volumn , Issue , 2008, Pages 513-532

  Champagne, Claude P ^a   Møllgaard, Henrik ^b  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b Charles M Hansen Consulting   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

LACTIC ACID;

BENEFICIAL EFFECTS; FERMENTED FOODS; HUMAN HEALTH; LACTIC ACID BACTERIA; PHYSIOLOGICAL EFFECTS; PROBIOTIC CULTURES; PROBIOTICS;

FERMENTATION;

EID: 84957602084     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

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