Survival Survey of Lactobacillus acidophilus In Additional Probiotic Bread
Bread is a popular food in the world because of its variety and convenience. Currently, studies on the adding probiotics to bread are limited due to the adverse effects of processing, such as baking temperature, aerobic environment to the probiotic bacteria. The objective of this study was to produc...
| Published in: | Turkish Journal of Agriculture: Food Science and Technology |
|---|---|
| Main Authors: | , , , , , |
| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2019-04-01
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| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2247 |