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Comparison of conjugated linoleic acid production in Bifidobacterium sp and Lactobacillus acidophilus probiotic yoghurt

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Figure

Table 1. An L8 Taguchi array for evaluation of effect of 5 process variables (in two levels) on CLA production in probiotic yoghurt
TABLE 2. Ranking test among control and probiotic yoghurt† containing CLA ‡
Figure 5. Conjugated linoleic acid (CLA) production of probiotic in yoghurt over time in the presence of 4% skim milk 1.4% v/v  sunflower oil added at pH=6 and 37°C

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