HIGHLIGHTS
- who: Microencapsulation et al. from the Department of Food Engineering, Faculty of Engineering, Giresun University, Giresun, Turkey have published the research work: Determining some of the quality characteristics of probiotic yogurts manufactured by using microencapsulated Saccharomyces cerevisiae var. boulardii, in the Journal: (JOURNAL)
- what: The aim of this study is to determine the product quality In the study , the S. boulardii level was determined as 6.12-9.16 log CFU/g during the storage period.
- how: Yogurt productions were carried out between October and November and all analysis was carried out in . . .
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