The effects of different levels of β-glucan on yoghurt manufactured with Lactobacillus plantarum strains as adjunct culture

Journal of Food, Agriculture and Environment

Volumn 11, Issue 1, 2013, Pages 281-287

  Kiliç, Gülden Başyiǧit ^a   Akpinar, Didem ^a  

^a MEHMET AKIF ERSOY UNIVERSITY   (Turkey)

Author keywords

Lactobacillus plantarum; Probiotic; Yoghurt; glucan

Indexed keywords

ACETIC ACID; BETA GLUCAN; FORMIC ACID; INULIN; LACTIC ACID; MILK FAT; PYRUVIC ACID; YOGHURT;

ARTICLE; BIOMASS PRODUCTION; CELL VIABILITY; CONTROLLED STUDY; FOOD INDUSTRY; FOOD STORAGE; GRAVIMETRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTOBACILLUS PLANTARUM; MASS FRAGMENTOGRAPHY; MILK; NONHUMAN; PHYSICAL CHEMISTRY; PROTEIN CONTENT;

EID: 84874536789     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

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