Study of probiotic culture lactobacillus casei viability in rye bread with edible film
<p>This article presents the adding probiotic culture Lactobacillus casei by rye dough and edible film with gum arabic based matrices after baking. It permits dough fermentation reducing and 8,98*10<sup>7</sup> cfu/1g Lactobacillus casei achieving on the sixth day of storage that i...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2015-08-01
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| Series: | ScienceRise |
| Subjects: | |
| Online Access: | http://journals.uran.ua/sciencerise/article/view/47761 |
| Summary: | <p>This article presents the adding probiotic culture Lactobacillus casei by rye dough and edible film with gum arabic based matrices after baking. It permits dough fermentation reducing and 8,98*10<sup>7</sup> cfu/1g Lactobacillus casei achieving on the sixth day of storage that it relates rye bread to the functional foods.</p> |
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| ISSN: | 2313-6286 2313-8416 |