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Effects of Carbohydrates, Prebiotics and Salts on Survival of Saccharomyces boulardii During Freeze-Drying Cover

Effects of Carbohydrates, Prebiotics and Salts on Survival of Saccharomyces boulardii During Freeze-Drying

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 22 (2018): Issue 2 (December 2018)
By: Guowei Shu,  Xin Yang,  Zhangteng Lei,  Dan Huang and  Yaling ZHAI  
Open Access
|Jan 2019
DOI: https://doi.org/10.2478/aucft-2018-0013 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 59 - 66
Published on: Jan 3, 2019
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
freeze-drying,
protective agents,
carbohydrates,
prebiotics,
salts
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2019 Guowei Shu, Xin Yang, Zhangteng Lei, Dan Huang, Yaling ZHAI, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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