Viability of bifidobacteria strains in yogurt with added oat beta-glucan and corn starch during cold storage

Journal of Food Science

Volumn 75, Issue 5, 2010, Pages

  Rosburg, Valerie ^a   Boylston, Terri ^a   White, Pamela ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Beta glucan; Bifidobacteria; Probiotics; Starch; Yogurt

Indexed keywords

BETA GLUCAN; BETA GLUCAN, (1 3)(1 4); BETA-GLUCAN, (1-3)(1-4)-; STARCH; YOGHURT;

ARTICLE; BACTERIAL COUNT; BIFIDOBACTERIUM; COLD; FERMENTATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; MAIZE; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; OAT; PROCEDURES;

AVENA SATIVA; BETA-GLUCANS; BIFIDOBACTERIUM; COLD TEMPERATURE; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; MICROBIAL VIABILITY; STARCH; YOGURT; ZEA MAYS;

BIFIDOBACTERIUM BREVE; BIFIDOBACTERIUM LONGUM; LACTOBACILLUS; STREPTOCOCCUS THERMOPHILUS; ZEA MAYS;

EID: 77956121508     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01620.x     Document Type: Article

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