Protective effect of a cross‐linked starch by extrusion on the survival of <i>Bifidobacterium breve ATCC 15700 in yogurt</i> - Concepedia

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Protective effect of a cross‐linked starch by extrusion on the survival of <i>Bifidobacterium breve ATCC 15700 in yogurt</i>

11

Citations

18

References

2020

Year

Beneranda Murúa‐Pagola, Ana Laura Castro‐Becerra, Lucía Abadía‐García, Eduardo Castaño‐Tostado, Silvia L. Amaya‐Llano

Journal of Food Processing and Preservation

Microbial InactivationBiomanufacturingFood FermentationMedicineBacteriologyBiotechnologyFood MicrobiologyMicrobiologyPublic HealthAtcc 15700Protective Effect

References

	Year	Citations

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