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Technology and Microbiological Studies on some Probiotic Dairy Beverages Fortified with Pineapple Pulp

机译：用菠萝纸浆强化一些益生菌乳制品饮料的技术与微生物研究

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Mohamed Hamad; Samaa El-Sayed; Reham Anees;
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2. Physico-chemical, microbiological and rheological evaluation of dairy beverage and fermented milk added of probiotics. [J] . Cunha TM, Castro FP, Barreto P. LM, Semina: Ciencias Agrarias . 2008,第1期

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3. Influence of co-cultures of Streptococcus thermophilus and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing Syzygium cumini (L.) skeels pulp [J] . Garcia Sabrina Lais Alves, Silva G. M., Medeiros Juliana Maria Svendsen, RSC Advances . 2020,第17期

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4. Physical-Chemistry and Microbiological Analysis of Probiotic Dairy Beverage Fermented with Kefir [C] . Luiz Rodrigo Ito Morioka, Maria de Fátima Fonseca, Luciano Avallone Bueno, International congress on engineering and food . 2011

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Technology and Microbiological Studies on some Probiotic Dairy Beverages Fortified with Pineapple Pulp

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