Supplementation of Spirulina platensis and Chlorella vulgaris Algae into Probiotic Fermented Milks

Viability of probiotic bacteria during the production and storage of fermented milks is the most important topic of discussion in the dairy industry. Addition of microalgae into milk for the production of fermented milk in order to enhance the viability of probiotics has been the subject of recent r...

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Veröffentlicht in:	Comprehensive reviews in food science and food safety 2013-03, Vol.12 (2), p.144-154
Hauptverfasser:	Beheshtipour, H., Mortazavian, A. M., Mohammadi, R., Sohrabvandi, S., Khosravi‐Darani, K.
Format:	Artikel
Sprache:	eng
Schlagworte:	Algae Fermentation Probiotics
Online-Zugang:	Volltext
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