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Volumn 62, Issue 1, 2015, Pages 445-451

The effects of inulin combined with oligofructose and goat cheese whey on the physicochemical properties and sensory acceptance of a probiotic chocolate goat dairy beverage

Author keywords

Bifidobacterium lactis; Goat cheese whey; Goat milk; Prebiotics

Indexed keywords

BEVERAGES; PHYSICOCHEMICAL PROPERTIES; POLYSACCHARIDES; PROBIOTICS; VISCOSITY;

EID: 84924142046     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.09.056     Document Type: Article
Times cited : (68)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.