Development of functional fermented whey–oat-based product using probiotic bacteria

3 Biotech

Volumn 7, Issue 4, 2017, Pages

  Sharma, Poorva ^a,b   Trivedi, Neetika ^b   Gat, Yogesh ^b,c  

^a GURU GOBIND SINGH INDRAPRASTHA UNIVERSITY   (India)

^b LOVELY PROFESSIONAL UNIVERSITY   (India)

^c INSTITUTE OF CHEMICAL TECHNOLOGY   (India)

Author keywords

Cell viability; Prebiotic; Probiotic; Whey; lactoglobulin

Indexed keywords

BETA LACTOGLOBULIN; CYSTEINE; LACTOSE; PROBIOTIC AGENT; WHEY PROTEIN;

ACIDITY; ARTICLE; CELL VIABILITY; CHEMICAL ANALYSIS; FERMENTATION; FERMENTATION MEDIUM; HYDROLYSIS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; NONHUMAN; OAT; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRIORITY JOURNAL; PROTEIN DEGRADATION; SHELF LIFE; WHEY;

EID: 85026760478     PISSN: 2190572X     EISSN: 21905738     Source Type: Journal    
DOI: 10.1007/s13205-017-0906-3     Document Type: Article

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