Yoghurt added with Lactobacillus casei and sweetened with natural sweeteners and/or prebiotics: Implications on quality parameters and probiotic survival

International Dairy Journal

Volumn 97, Issue , 2019, Pages 139-148

  Costa, Guilherme M ^a   Paula, Marlon M ^a   Barão, Carlos Eduardo ^a   Klososki, Suellen J ^a   Bonafé, Elton G ^b   Visentainer, Jesuí V ^b   Cruz, Adriano G ^c   Pimentel, Tatiana Colombo ^a,d  

^a INSTITUTO FEDERAL DO PARANÁ   (Brazil)

^b STATE UNIVERSITY OF MARINGÁ   (Brazil)

^c INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

^d UNIVERSIDADE NORTE DO PARANÁ   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

SUGAR (SUCROSE); SUGAR SUBSTITUTES; TEXTURES;

LACTOBACILLUS CASEI; PHYSICOCHEMICAL CHARACTERISTICS; PROBIOTIC PRODUCTS; QUALITY PARAMETERS; SENSORY ACCEPTANCE; SIMULATED GASTROINTESTINAL CONDITIONS; TEXTURAL CHARACTERISTIC; TEXTURAL PARAMETERS;

PROBIOTICS;

EID: 85068384347     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2019.05.007     Document Type: Article

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