Utilisation of Fiber Preparations to Enhance Probiotic Viability and Stability During Freezedr in and in Foods.

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4-66.pdf (836.36 KB)

Date

2006

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Gujarat, Department of Science and Technology

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Keywords

Fiber preparations , probiotic viability , oat fiber , Food Safety , Food Biotechnology

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https://dspace.ediindia.ac.in/handle/123456789/8783

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Vol. IV - Animal Biotechnology, Bioinformatics, Food Biotechnology, Molecular Biotechnology, Nano Biotechnology

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