The viability of lactic acid bacteria and Bifidobacterium bifidum in yoghurt powder during storage
The purpose of this research was to investigate the survival of three different species of lactic acid bacteria and Bifidobacterium bifidum in yoghurt powder during 4 weeks of storage at room and refrigerator temperatures. Fresh yoghurt was prepared from 42.9% (w/w) cow milk, 42.9% (w/w) goat milk,...
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| Main Authors: | , |
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| Format: | Journal |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=70350069041&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/49509 |
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| Institution: | Chiang Mai University |