EFFECT OF MICROENCAPSULATION ON SURVIV ABILITY OF BIFIDOBACTERIUM BIFIDUM IN PROBIOTIC YOGHURT

Antzeko izenburuak

• Development and quality evaluation of synbiotic yoghurt prepared with oat flour and probiotic bifidobacterium bifidum
  nork: Reshma,E K 14-MSVM-13
  Argitaratua: (2016)
• Effect of incorporation of condensed cheese whey and bifidobacterium bifidum in yoghurt
  nork: Mirza ISmail Baig
  Argitaratua: (1994)
• Survivability of Probiotic in Functional Yoghurt
  nork: Athul Raj P 16-MSVM-015
  Argitaratua: (2018)
• Effect of incorporation of condensed cheese whey and Bifidobacterium bifidum in Yogurt
  nork: Mirza Ismail Baig
  Argitaratua: (1994)
• Effect of Lactose Hydrolysed Condensed Whey and Bifidobacterium bifidum in Yogurt
  nork: Beena A K
  Argitaratua: (1995)