Effect of inulin polymerization degree on various properties of synbiotic fermented milk including Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12

Journal of Dairy Science

Volumn 102, Issue 8, 2019, Pages 6901-6913

  Ozturkoglu Budak, Sebnem ^a   Akal, H Ceren ^a   Buran, İlkay ^a   Yetisemiyen A ^a  

^a ANKARA UNIVERSITY   (Turkey)

Author keywords

B. animalis Bb 12; inulin; L. acidophilus La 5; polymerization degree; synbiotic

Indexed keywords

INULIN; PROBIOTIC AGENT; SYNBIOTIC AGENT;

ANIMAL; BIFIDOBACTERIUM ANIMALIS; BIOREACTOR; CHEMISTRY; FERMENTATION; FLOW KINETICS; LACTOBACILLUS ACIDOPHILUS; METABOLISM; MICROBIOLOGY; MILK; POLYMERIZATION; SENSATION;

ANIMALS; BIFIDOBACTERIUM ANIMALIS; BIOREACTORS; FERMENTATION; INULIN; LACTOBACILLUS ACIDOPHILUS; MILK; POLYMERIZATION; PROBIOTICS; RHEOLOGY; SENSATION; SYNBIOTICS;

EID: 85066288155     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2019-16479     Document Type: Article

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