Effects of Short-Chain and Long-Chain Inulin on the Quality of Probiotic Yogurt Containing Lactobacillus rhamnosus

Journal of Food Processing and Preservation

Volumn 39, Issue 6, 2015, Pages 1251-1260

  Canbulat, Zeynep ^a   Ozcan, Tulay ^a  

^a ULUDAG UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

BACILLI; BUTYRIC ACID; CHROMATOGRAPHY; COLD STORAGE; DAIRY PRODUCTS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; NUTRITION; ORGANIC ACIDS; POLYSACCHARIDES; PROPIONIC ACID;

CALCIUM ABSORPTION; FRUITS AND VEGETABLES; LACTOBACILLUS RHAMNOSUS; NUTRITIONAL BENEFITS; PROBIOTIC BACTERIA; SENSORY PROPERTIES; STREPTOCOCCUS THERMOPHILUS; TECHNOLOGICAL PROPERTIES;

CHAINS;

EID: 85027948326     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12343     Document Type: Article

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