Influence of different content of cheese whey and oligofructose on the properties of fermented lactic beverages: Study using response surface methodology

LWT

Volumn 42, Issue 5, 2009, Pages 993-997

  de Castro, Fabiane P ^a   Cunha, Thiago M ^a   Ogliari, Paulo J ^a   Teófilo, Reinaldo F ^b   Ferreira, Márcia M C ^b   Prudêncio, Elane S ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Dairy products; Dietary fiber; Oligofructose; Probiotics; Whey

Indexed keywords

BIOTECHNOLOGY; DAIRY PRODUCTS;

CHEESE WHEY; DIETARY FIBRE; FUNCTIONAL PROPERTIES; LIFESPANS; OLIGO-FRUCTOSE; PROBIOTICS; PROPERTY; RESPONSE-SURFACE METHODOLOGY; SYNAERESIS; WHEY;

BEVERAGES;

BACTERIA (MICROORGANISMS);

EID: 61449085397     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.12.010     Document Type: Article

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