Survival of some Probiotics in Bio-Yoghurt Production

ENHANCEMENT OF PROBIOTIC VIABILITY IN BIO-YOGHURT

Survival and stability of free and nanoencapsulated Lactobacillus casei under simulated gastrointestinal fluid and thermal conditions

GROWTH AND SURVIVAL OF PROBIOTIC BACTERIA IN FERMENTED FLAVOURED SOY MILK DRINKS DURING STORAGE

Application of Encapsulation to Improve Viability of Bifidobacterium Bifidum DSM20082 in Zabady Containing some Herbs

PROBIOTICS AS FUNCTIONAL FOOD IN DAIRY PRODUCTS

Co-effect of microencapsulation and prebiotics on the survivability of some lactic acid bacteria in simulating gastrointestinal tract and storage conditions

Novel Probiotic Adjunct Cultures for the Production of Fruit-Flavoured Drinkable Yoghurt

Nutraceuticals Impact on Probiotics Growth: A Challenge in Synbiotic-Yoghurt Production

Maintaining the Viability of Probiotic Lactobacillus Casei 01 as Affected with different Making Techniques of Ice Milk