Production of a novel probiotic yogurt by incorporation of L. casei enriched fresh apple pieces, dried raisins and wheat grains

Food and Bioproducts Processing

Volumn 102, Issue , 2017, Pages 62-71

  Bosnea, Loulouda A ^a   Kopsahelis, Nikolaos ^a,b   Kokkali, Varvara ^a   Terpou, Antonia ^a   Kanellaki, Maria ^a  

^a UNIVERSITY OF PATRAS   (Greece)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Apple; Freeze drying; Immobilization; Lactobacillus casei; Probiotic; Raisins; Wheat; Yogurt

Indexed keywords

DAIRY PRODUCTS; FOOD PROCESSING; FRUITS; RADIOACTIVE WASTE VITRIFICATION;

APPLE; FREEZE DRYING; LACTOBACILLUS CASEI; PROBIOTICS; RAISINS; WHEAT; YOGURT;

GRAIN (AGRICULTURAL PRODUCT);

EID: 85006802826     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2016.11.010     Document Type: Article

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