Application of some insensitive probiotic lactic acid bacteria and ginger as functional dairy products
The use of dairy-based functional foods has increased markedly over the last few<br />years. Ginger is believed to exert a wide range of therapeutic properties. This study aimed to<br />evaluate probiotic properties of twenty Lactic acid bacteria to apply in functional fermented milk<...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Arab Society for Fungal Conservation
2018-06-01
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| Series: | Microbial Biosystems Journal |
| Subjects: | |
| Online Access: | https://mb.journals.ekb.eg/article_12360_0d19ba0a676a35f27dde58e1989d3e51.pdf |