Effect of long-chain inulin on the texture profile and survival of Lactobacillus paracasei ssp. paracasei in set yoghurts during refrigerated storage

International Journal of Dairy Technology

Volumn 65, Issue 1, 2012, Pages 104-110

  Pimentel, Tatiana C ^a   Garcia, Sandra ^a   Prudêncio, Sandra H ^a  

^a STATE UNIVERSITY OF LONDRINA   (Brazil)

Author keywords

Fat replacer; Inulin; Prebiotic; Probiotic; Yoghurt

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS PARACASEI;

EID: 84855480737     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2011.00739.x     Document Type: Article

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