Production of a Functional Frozen Yogurt Fortified with Bifidobacterium spp.

Table 1

Discriminate variables factors of principal components analysis to study the resistance of Bifidobacterium spp. to bile salts.

	F1	F2
Proper value	2.82	0.99
Variability (%)	70.38	24.79
Cumulative (%)	70.38	95.17