Sensory and microbiological quality of yogurt drinks with prebiotics and probiotics

Journal of Dairy Science

Volumn 93, Issue 10, 2010, Pages 4471-4479

  Allgeyer, L C ^a   Miller, M J ^a   Lee, S Y ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Prebiotic; Probiotic; Sensory; Yogurt

Indexed keywords

PREBIOTIC AGENT; PROBIOTIC AGENT; YOGHURT;

ADULT; ARTICLE; BEVERAGE; FEMALE; FOOD CONTROL; FOOD PREFERENCE; FREEZING; HUMAN; MALE; MICROBIAL VIABILITY; MICROBIOLOGY; QUALITY CONTROL; TASTE; TIME;

ADULT; BEVERAGES; FEMALE; FOOD MICROBIOLOGY; FOOD PREFERENCES; HUMANS; MALE; MICROBIAL VIABILITY; PREBIOTICS; PROBIOTICS; QUALITY CONTROL; REFRIGERATION; TASTE; TIME FACTORS; YOGURT; YOUNG ADULT;

BIFIDOBACTERIUM ANIMALIS; BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS; CICHORIUM INTYBUS; LACTOBACILLUS ACIDOPHILUS; TRIFOLIUM; ZEA MAYS;

EID: 77956794224     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2009-2582     Document Type: Article

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