Galacto-oligosaccharides formation during manufacture of different varieties of yogurt. Stability through storage

LWT

Volumn 63, Issue 1, 2015, Pages 198-205

  Vénica, Claudia I ^a   Bergamini, Carina V ^a   Rebechi, Silvina R ^a   Perotti, María C ^a  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Galacto oligosaccharides; Inulin; Lactobacillus acidophilus; Yogurt; Galactosidase

Indexed keywords

BACILLI; DAIRIES; ENZYMES; HYDROLYSIS; MANUFACTURE; OLIGOSACCHARIDES; PROBIOTICS;

GALACTO-OLIGOSACCHARIDES; GALACTOSIDASES; INULIN; LACTOBACILLUS ACIDOPHILUS; YOGURT;

DAIRY PRODUCTS;

KLUYVEROMYCES LACTIS; LACTOBACILLUS ACIDOPHILUS;

EID: 84928697521     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.02.032     Document Type: Article

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