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Use Of Cryoprotectants, Prebiotics And Microencapsulation of Bacterial Cells in Improving the Viability of Probiotic Organisms in Freeze-Dried Yoghurt
The main aim of this study was to improve the viability of probiotic organisms within freeze-dried yoghurt during processing and storage. Initially, probiotic organisms including Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus and Bifidobacterium spp. were incorporated in rec
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