Cố định enzyme β galactosidase vào thiolsulfinate agarose (tsigel) và ứng dụng thiết kế kỹ thuật lên men liên tục sản phẩm sữa nghèo lactose

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1. Favaro-Trindade CS, Bernardi S, Bodini RB, Balieiro JCC and Almeida E. Sensory acceptability and stability of probiotic microorganisms and vitamin C in fermented acerola (Malpighia emarginata DC.) ice cream. Journal of Food Science, 71 (2006) 492–495

Sách, tạp chí

Tiêu đề:	Malpighia emarginata" DC.) ice cream. "Journal of Food Science

2. Akin, M. S. Effects of inulin and different sugar levels on viability of probiotic bacteria and the physical and sensory characteristics of probiotic fermented ice cream. Milchwissenschaft, 60 (3) (2005) 297–301

Sách, tạp chí

Tiêu đề:	Milchwissenschaft

3. Ali Abghari, Mahmoud Sheikh. Nonfermented ice cream as a carrier for L. acidophilus and L. rhamnosus. International Journal of Food Science and Technology, 46 (2011) 84–92

Sách, tạp chí

Tiêu đề:	L. acidophilus" and "L. "rhamnosus. International Journal of Food Science and Technology

4. Gibson GR, Probert HM, Van Loo JAE, Roberfroid MB. Dietary Modulation of the human colonic microbiota. Updating the concept of prebiotics. Nutr Res Rev, 17 (2004) 257–259

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Tiêu đề:	Nutr Res Rev

5. Champagne CP, Rastall RA. Some technological challenges in the addition of probiotic bacteria to foods. In: Charalampopoulos D, Rastall RA (eds) Prebiotics and probiotics science and technology. Springer, Berlin (2009) 763–806

Sách, tạp chí

Tiêu đề:	Prebiotics and probiotics science "and technology

6. IDF International Standard 163. General standard of identity for fermented milks

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