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2009•Unpublished venueRequires access

IMPROVING THE VIABILITY OF BIFIDOBACTERIUM BIFIDUM BB-12 IN WHITE-BRINED CHEESE BY MICROENCAPSULATION

Barbaros Özer, Hüseyin Avni Kırmacı, Ebru Şenel

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Key concepts: Bifidobacterium bifidum, Food science, Bifidobacterium, Probiotic, White (mutation), Chemistry, Biology, Bacteria

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IMPROVING THE VIABILITY OF BIFIDOBACTERIUM BIFIDUM BB-12 IN WHITE-BRINED CHEESE BY MICROENCAPSULATION — Research Paper | ScholarLens