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...
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PC Technology Center
2015-08-01
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doaj-f8a1309f47e24c62b63b5ae3921ac60f2020-11-25T01:52:00ZengPC Technology CenterScienceRise2313-62862313-84162015-08-0182(13)61310.15587/2313-8416.2015.4776145593Study of probiotic culture lactobacillus casei viability in rye bread with edible filmНаталія Василівна Чепель0Тетяна Анатолієвна Сильчук1Тетяна Анатолієвна Сильчук2Маргарита Олегівна Кашнікова3Маргарита Олегівна Кашнікова4National University of Food Technology 68, str. Volodimirskaya, Kyiv, Ukraine, 03680National University of Food Technology str. Volodimirskaya, 68, Kyiv, Ukraine, 03680National University of Food Technology str. Volodimirskaya, 68, Kyiv, Ukraine, 03680National University of Food Technology str. Volodimirskaya, 68, Kyiv, Ukraine, 03680National University of Food Technology str. Volodimirskaya, 68, Kyiv, Ukraine, 03680<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>http://journals.uran.ua/sciencerise/article/view/47761rye breadprobiotic cultureedible filmgum arabicviability. |
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DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Наталія Василівна Чепель Тетяна Анатолієвна Сильчук Тетяна Анатолієвна Сильчук Маргарита Олегівна Кашнікова Маргарита Олегівна Кашнікова |
spellingShingle |
Наталія Василівна Чепель Тетяна Анатолієвна Сильчук Тетяна Анатолієвна Сильчук Маргарита Олегівна Кашнікова Маргарита Олегівна Кашнікова Study of probiotic culture lactobacillus casei viability in rye bread with edible film ScienceRise rye bread probiotic culture edible film gum arabic viability. |
author_facet |
Наталія Василівна Чепель Тетяна Анатолієвна Сильчук Тетяна Анатолієвна Сильчук Маргарита Олегівна Кашнікова Маргарита Олегівна Кашнікова |
author_sort |
Наталія Василівна Чепель |
title |
Study of probiotic culture lactobacillus casei viability in rye bread with edible film |
title_short |
Study of probiotic culture lactobacillus casei viability in rye bread with edible film |
title_full |
Study of probiotic culture lactobacillus casei viability in rye bread with edible film |
title_fullStr |
Study of probiotic culture lactobacillus casei viability in rye bread with edible film |
title_full_unstemmed |
Study of probiotic culture lactobacillus casei viability in rye bread with edible film |
title_sort |
study of probiotic culture lactobacillus casei viability in rye bread with edible film |
publisher |
PC Technology Center |
series |
ScienceRise |
issn |
2313-6286 2313-8416 |
publishDate |
2015-08-01 |
description |
<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> |
topic |
rye bread probiotic culture edible film gum arabic viability. |
url |
http://journals.uran.ua/sciencerise/article/view/47761 |
work_keys_str_mv |
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