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Assessment of Freeze-Dried Immobilized Lactobacillus casei as Probiotic Adjunct Culture in Yogurts

Freeze-dried immobilized Lactobacillus casei ATCC 393 on casein and apple pieces were assessed as a probiotic adjunct culture for novel probiotic yogurt production. The effect of probiotic culture on physicochemical characteristics, probiotic cell survival, volatile aroma compounds, and sensory qual...

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Detalles Bibliográficos
Autores principales:	Dimitrellou, Dimitra, Kandylis, Panagiotis, Kourkoutas, Yiannis
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770372/ https://www.ncbi.nlm.nih.gov/pubmed/31480583 http://dx.doi.org/10.3390/foods8090374

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