Lactobacillus enriched intermediate-moisture fruit products
This study fortified partially-dried apple and cantaloupe with Lactobacillus spp. by employing vacuum impregnation and vacuum drying techniques using impregnation media of sucrose solution and whole milk and two species of Lactobacillus, Lactobacillus acidophilus and Lactobacillus casei. The lightne...
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| 格式: | Article |
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Chiang Mai University
2015
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| 在線閱讀: | http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84929307248&origin=inward http://cmuir.cmu.ac.th/handle/6653943832/39233 |
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| 機構: | Chiang Mai University |