Physical and microbiological properties of powdered Lactobacillus salivarius NRRL B-30514 as affected by relative amounts of dairy proteins and lactose
Anyi Wang, Jun Lin, Qixin Zhong
Topics & Concepts
LactoseLactobacillus salivariusFood scienceSkimmed milkBacteriaProbioticChemistryWhey proteinMicroorganismLactobacillusMicrobiologyBiologyFermentationGeneticsProbiotics and Fermented FoodsMicroencapsulation and Drying ProcessesProteins in Food Systems