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,...

Full description

Saved in:
Bibliographic Details
Main Authors: Wirjantoro T.I., Phianmongkhol A.
Format: Article
Language:English
Published: 2014
Online Access:http://www.scopus.com/inward/record.url?eid=2-s2.0-70350069041&partnerID=40&md5=a82a41535ea4dc53e67a5472d8800d34
http://cmuir.cmu.ac.th/handle/6653943832/605
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Chiang Mai University
Language: English