Survival and Activity of Probiotic Lactobacilli in Skim Milk Containing Prebiotics

By A. Desai, I. Powell, N. Shah. 2006

169 citations recorded by the source corpus.

Subfields: Food Science, Genetics, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/3b5606806cb942a1a4247daa5b0b21524cd56417

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. R. Mohammadi
2. A. Mortazavian

In Genetics

1. R. Mohammadi
2. A. Mortazavian

In Nutrition and Dietetics

1. R. Mohammadi
2. A. Mortazavian

Citations in the corpus

• Review Article: Technological Aspects of Prebiotics in Probiotic Fermented Milks (2011, background): “Desai et al.(63) investigated the survival and activity of seven Lactobacillus strains (L. casei ASCC 1520, L. rhamnosus ASCC 1521, L. casei CSCC 2607, L. zeae ATCC 15820,L. caseiASCC 290, L. paracasei ASCC 292 and L. casei ASCC 279) in 12% (W/V) reconstituted skim milk (RSM) containing 5% (W/V) Hi-”