首页> Food science & nutrition> Fortifying of probiotic yogurt with free and microencapsulated extract of Tragopogon Collinus and its effect on the viability of Lactobacillus casei and Lactobacillus plantarum.

Fortifying of probiotic yogurt with free and microencapsulated extract of Tragopogon Collinus and its effect on the viability of Lactobacillus casei and Lactobacillus plantarum.

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第一作者： Mohammad,Maleki

第一单位： Department of Food Science and Technology Islamic Azad University, Ayatollah Amoli Branch Amol Iran.

作者： Mohammad,Maleki ^[1] ; Peiman,Ariaii ^[1] ; Mahdi,Sharifi Soltani ^[2]

作者单位： Department of Food Science and Technology Islamic Azad University, Ayatollah Amoli Branch Amol Iran. ^[1] Department of Veterinary Agriculture Faculty Islamic Azad University, Chalous Branch Chalous Iran. ^[2]

关键词 Tragopogon Collinus functional foods maltodextrin probiotic yogurt ultrasound whey protein concentrate

DOI 10.1002/fsn3.2250

PMID 34262704

发布时间 2024-04-02

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Food science & nutrition

2021年9卷7期

3436-3448页

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Food science & nutrition

2021年9卷7期

3436-3448页

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Fortifying of probiotic yogurt with free and microencapsulated extract of <i>Tragopogon Collinus</i> and its effect on the viability of <i>Lactobacillus casei</i> and <i>Lactobacillus plantarum</i>.

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Fortifying of probiotic yogurt with free and microencapsulated extract of <i>Tragopogon Collinus</i> and its effect on the viability of <i>Lactobacillus casei</i> and <i>Lactobacillus plantarum</i>.

Food science & nutrition

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Food science & nutrition

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