Manufacturing a prebiotic whey beverage exploring the influence of degree of inulin polymerization

Food Hydrocolloids

Volumn 77, Issue , 2018, Pages 787-795

  Guimarães, Jonas T ^a   Silva, Eric Keven ^b   Costa, Ana Letícia Rodrigues ^b   Cunha, Rosiane L ^b   Freitas, Monica Q ^a   Meireles, M Angela A ^b   Cruz, Adriano G ^c  

^a FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

Author keywords

Dairy product; Functional beverage; Gellan gum; Prebiotic carbohydrate

Indexed keywords

PARTICLE SIZE; PARTICLE SIZE ANALYSIS; POLYMERIZATION; POLYSACCHARIDES;

DEGREES OF POLYMERIZATIONS; FUNCTIONAL BEVERAGES; GELLAN GUM; GUM ACACIA; PHYSICAL STABILITY; POLYMERIZATION DEGREE; PREBIOTIC CARBOHYDRATE; PREBIOTICS; STABILISER; WHEY BEVERAGE;

BEVERAGES;

EID: 85035040616     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.11.021     Document Type: Article

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