Influence of moisture content and temperature on the stability of a dehydrated probiotic dairy product containing bifidobacterium infantis or lactobacillus acidophilus
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© 2015, Springer Science+Business Media New York. Since the beginning of the twentieth century, there has been growing interest in the health benefits provided by probiotic bacteria (Trebichavský and ¿plíchal 2006). A variety of subjects of interest revolve around this theme, such as the mechanisms of action of probiotic bacteria in providing therapeutic effects, the research of probiotic microorganisms, and the development of new probiotic products.