The influence of homogenization and storage time on the viability of Lactobacillus casei and Bifidobacterium bifidumin ice cream

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The influence of homogenization and storage time on the viability of Lactobacillus casei and Bifidobacterium bifidumin ice cream

Αποθηκεύτηκε σε:

Λεπτομέρειες βιβλιογραφικής εγγραφής
Κύριοι συγγραφείς:	Liêu, Mỹ Đông, Đặng, Thị Kim Thúy, Nguyễn, Thuý Hương
Μορφή:	Άρθρο
Γλώσσα:	Vietnamese
Έκδοση:	2024
Θέματα:	Tạp chí Phát triển Khoa học & Công nghệ
Διαθέσιμο Online:	https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/251990
Ετικέτες:	Προσθήκη ετικέτας Δεν υπάρχουν, Καταχωρήστε ετικέτα πρώτοι!

Thư viện lưu trữ:	Thư viện Trường Đại học Đà Lạt

Παρόμοια τεκμήρια

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Khảo sát quá trình vi gói Lactobacillus casei tạo chế phẩm Synbiotic hỗ trợ tiêu hoá /
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Thử nghiệm tạo chế phẩm vi gói synbiotic từ Lactobacillus casei và ứng dụng trong sản phẩm kẹo dẻo synbiotic.
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Έκδοση: (2023)

THỬ NGHIỆM TẠO CHẾ PHẨM VI GÓI SYNBIOTIC TỪ LACTOBACILLUS CASEI VÀ ỨNG DỤNG TRONG SẢN PHẨM KẸO DẺO SYNBIOTIC
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Έκδοση: (2024)

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River Ice Processes and Ice Flood Forecasting
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Nghiên cứu ảnh hưởng của sữa gầy, whey protein và maltodextrin tới tỉ lệ sống sót của Lactobacillus casei AS186 trong điều kiện bất lợi
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Nghiên cứu phối hợp Bifidobacterium bifidum và Lactobacillus Acidophilus để sản xuất chế phẩm trị loạn khuẩn đường ruột
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