The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4°C
By Daniela Marques Saccaro, A. Tamime, A. L. O. S. Pilleggi, M. N. Oliveira. 2009
84 citations recorded by the source corpus.
Subfields: Food Science, Molecular Biology, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/463bcf913215bf5f8609fbf4b0067299aa83c925
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In Food Science
In Molecular Biology
Citations in the corpus
- Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks (2014, background): “…the probiotic strains selected to manufacture of dairy product should be taken into account to select the best combination(s) and to optimize their technological performance in the process and their survival in the products during cold storaged (Saccaro et al., 2009: Casarotti et al., 2014).”