2017•Process BiochemistryOpen access

Enhanced probiotic viability and aromatic profile of yogurts produced using wheat bran (Triticum aestivum) as cell immobilization carrier

Αντωνία Τέρπου, Argyro Bekatorou, Maria Kanellaki, Αθανάσιος Α. Κουτίνας, Poonam Singh Nee Nigam

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Key concepts: Lactobacillus casei, Probiotic, Food science, Bran, Fermentation, Streptococcus thermophilus, Chemistry, Lactobacillus

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Enhanced probiotic viability and aromatic profile of yogurts produced using wheat bran (Triticum aestivum) as cell immobilization carrier — Research Paper | ScholarLens