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Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
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Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: process

Mayra Garcia Maia Costa1, Thatyane Vidal Fonteles, Ana Laura Tibério de Jesus

  • 1Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Campus do Pici Bloco 858, Caixa Postal 12168, CEP 6002-1970 Fortaleza, Ceará, Brazil.

Food Chemistry
|April 9, 2013
PubMed

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