Probiotic Milk Supplementation with Pea Flour: Microbial and Physical Properties

Food and Bioprocess Technology

Volumn 6, Issue 5, 2013, Pages 1321-1331

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

^a MCGILL UNIVERSITY   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Lactobacillus rhamnosus; Microbial; Pea; Physical properties; Supplementation

Indexed keywords

DAIRIES; FERMENTED MILK; FOOD STORAGE; PHYSICAL PROPERTIES;

DYNAMIC OSCILLATIONS; FERMENTED BEVERAGES; LACTOBACILLUS RHAMNOSUS; MICROBIAL; MICROBIAL POPULATIONS; RHEOLOGICAL PROPERTY; SUPPLEMENTATION; TEMPERATURE SWEEPS;

PROBIOTICS;

LACTOBACILLUS RHAMNOSUS; PISUM SATIVUM;

EID: 84876438674     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0828-3     Document Type: Article

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