Effect of carbon dioxide on sensory attributes, physico-chemical parameters and viability of Probiotic L. helveticus MTCC 5463 in fermented milk

Published 2013 View Full Article

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Title
Effect of carbon dioxide on sensory attributes, physico-chemical parameters and viability of Probiotic L. helveticus MTCC 5463 in fermented milk
Authors
Keywords
<em class=EmphasisTypeItalic >L. helveticus</em>, Probiotic, Carbonation, Fermented milk, Streptococci
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 51, Issue 12, Pages 3886-3893
Publisher
Springer Nature
Online
2013-02-04
DOI
10.1007/s13197-013-0943-9
References
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