Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter cultures

LWT

Volumn 45, Issue 2, 2012, Pages 155-160

  Zare, F ^a   Champagne, C P ^b   Simpson, B K ^a   Orsat, V ^a   Boye, J I ^b  

^a MCGILL UNIVERSITY   (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Chickpea; Fermented milks; Functional foods; Lentil; Lentil flour; Pea; Probiotic; Pulse; Soy; Yogurt

Indexed keywords

ACIDIFICATION; BACILLI; FERMENTED MILK; FUNCTIONAL FOOD; NUTRITION; PROBIOTICS; PROTEINS;

CHICKPEA; LENTIL; LENTIL FLOUR; PROBIOTIC; PULSE; YOGURT;

DAIRIES;

BACILLI (CLASS); CICER ARIETINUM; GLYCINE MAX; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS RHAMNOSUS; LENS CULINARIS; PISUM SATIVUM;

EID: 80054834156     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.08.012     Document Type: Article

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