Viability of Lactobacillus casei ATCC 393 and properties in Andean blackberry suspensions with probiotic and prebiotic characteristics
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DOI: 10.15446/dyna.v86n210.72929
Abstract: Food industry has grown in recent years mainly due to the supply of functional foods with probiotics and prebiotics. The viability of Lactobacillus casei and the properties of blackberry suspensions added with inulin were evaluated… read more here.
Keywords: lactobacillus casei; viability lactobacillus; casei; viability ... See more keywords