Technological advances in probiotic stability in yogurt: a review

Autor: Zeinab El Hajj Hussein, Jiuliane Martins da Silva, Oscar Oliveira Santos, Andressa Rafaella da Silva Bruni, Cintia Stefhany Ripke Ferreira, Matheus Campos Castro, Eloize Silva Alves, Marina Lima Crepaldi Chaves

Publikováno v: Research, Society and Development; Vol. 10 No. 12; e449101220646
Research, Society and Development; Vol. 10 Núm. 12; e449101220646
Research, Society and Development; v. 10 n. 12; e449101220646
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Yogurt is one of the fermented dairy products widely produced and recognized around the world, in addition it is considered excellent vehicle for probiotics, which are live microorganisms that provide beneficial effects to the individual when consume

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bfa1ca4485be720d24bf68083083a066
https://rsdjournal.org/index.php/rsd/article/view/20646