Probiotic butter: Viability of Lactobacillus casei strains and bixin antioxidant effect ( Bixa orellana L .)
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Processing and Preservation"
DOI: 10.1111/jfpp.14088
Abstract: This study was conducted to evaluate the viability of Lactobacillus casei strains and antioxidant action of bixin in probiotic butter as well as the acceptability of the product. Experimental samples of butter were divided into… read more here.
Keywords: bixin; butter; viability lactobacillus; lactobacillus casei ... See more keywords