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Publications by Agnes Izumi Nagashima

Development of Effervescent Products, in Powder and Tablet Form, Supplemented With Probiotics Lactobacillus Acidophilus and Saccharomyces Boulardii

Food Science and Technology

English

Related publications

Effect of Saccharomyces Boulardii and Lactobacillus Acidophilus Fermentation on Little Millet (Panicum Sumatrense)

Journal of Applied and Natural Science

English

Lactobacillus Acidophilus as a Probiotics

Journal of Milk Science and Biotechnology

English

Improvement of the Viability of Probiotics (Lactobacillus Acidophilus) by Multilayer Encapsulation

English

The Characteristics of Lactobacillus Acidophilus and Lactobacillus Bulgaricus

Journal of General Microbiology

English

Saccharomyces Boulardii in Childhood

European Journal of Pediatrics

English

Design and Evaluation of Wubei Gastr- Effervescent Tablet

Journal of Bioequivalence & Bioavailability

English

Fermentation Studies on Lactobacillus Acidophilus and Lactobacillus Bulgaricus

Journal of Infectious Diseases

Infectious Diseases

English

Probiotic Coating for Ripened Cheeses With Lactobacillus Acidophilus and Lactobacillus Helveticus Inclusion

Journal of Agricultural Studies

English

Physicochemical and Microbial Characteristics of Yogurt With Added Saccharomyces Boulardii

Current Research in Nutrition and Food Science

English