Heat adaptation towards improve survival of Bifidobacterium longum BB536 during the spray drying of Sudanese fermented Medida
This study examined the survival of Bifidobacterium longum BB 536 following the spray drying and during the storage of Medida, a fermented Sudanese cereal porridge. Medida was produced using 225 g flour of two days malted brown rice; blended in 0.405 L distilled water and cooked in 1 L boiling water...
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| Autores Principales: | , , , , |
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| Formato: | Artículo |
| Lenguaje: | English |
| Publicado: |
Academic Journals
2009
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| Acceso en línea: | http://psasir.upm.edu.my/id/eprint/14969/1/14969.pdf |
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