| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538610 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Propionibacteria and bifidobacteria maintained high viability in yogurts during storage. ⺠Fruit juice appeared to help sustain the viability of L. acidophilus LA-5. ⺠Addition of fruit juice tends to enhance the sensory properties of goat's milk yogurts.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
C. Senaka Ranadheera, C.A. Evans, M.C. Adams, S.K. Baines,