Influence of the combination of probiotic cultures during fermentation and storage of fermented milk

Food Research International

Volumn 59, Issue , 2014, Pages 67-75

  Casarotti, Sabrina N ^a   Monteiro, Diego A ^a   Moretti, Marcia M S ^a   Penna, Ana Lúcia B ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Kinetic acidification parameters; Lactic acid bacteria; Organic acids; Probiotics; Sensory properties; Simulated gastrointestinal tract

Indexed keywords

EID: 84894448818     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.01.068     Document Type: Article

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