Survival rate of Saccharomyces boulardii adapted to a functional freezedried yogurt: Experimental study related to processing, storage and digestion by Wistarrats

Functional Foods in Health and Disease

Volumn 7, Issue 2, 2017, Pages 98-114

  Tranquilino Rodriguez, Eunice ^a   Martinez Flores, Hector E ^a   Rodiles Lopez, Jose O ^a   Zamora Vega, Rafael ^a   Salgado Garciglia, Rafael ^a   Perez Sanchez, Rosa E ^a  

^a UNIVERSIDAD MICHOACANA DE SAN NICOLÁS DE HIDALGO   (Mexico)

Author keywords

Freeze drying; Micro encapsulation; Probiotic; Saccharomyces boulardii; Yogurt

Indexed keywords

EID: 85052368484     PISSN: 23787007     EISSN: 21603855     Source Type: Journal    
DOI: 10.31989/ffhd.v7i2.319     Document Type: Article

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