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|Title:||The coming of age of probiotics||Authors:||Lee, Y.-K.
|Issue Date:||Jul-1995||Citation:||Lee, Y.-K., Salminen, S. (1995-07). The coming of age of probiotics. Trends in Food Science and Technology 6 (7) : 241-245. ScholarBank@NUS Repository.||Abstract:||Recent advances in probiotic research have finally confirmed the health benefits of some probiotic bacterial strains. In addition to their application to dairy products, probiotic bacteria are now being applied to new food products including fermented cereals, infant formulae and therapeutic foods. It is very important to be able to enhance the stability of probiotic bacteria both in old and new applications in order to expand their new uses and also to guarantee minimum effective doses for particular products. © 1995.||Source Title:||Trends in Food Science and Technology||URI:||http://scholarbank.nus.edu.sg/handle/10635/134306||ISSN:||09242244|
|Appears in Collections:||Staff Publications|
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