Pasteurised sugarcane juice supplemented with Lactobacillus casei and prebiotics: Physicochemical stability, sensory acceptance and probiotic survival

International Food Research Journal

Volumn 26, Issue 4, 2019, Pages 1315-1325

  Santos, M A ^a   Costa, G M ^b   Dias, S S ^b   Klososki, S J ^b   Barao C E ^b   Gomes, R G ^a   Pimentel, T C ^a,b  

^a STATE UNIVERSITY OF MARINGÁ   (Brazil)

^b INSTITUTO FEDERAL DO PARANÁ   (Brazil)

Author keywords

Oligofructose; Polydextrose; Probiotic culture; Saccharum officinarum

Indexed keywords

EID: 85072603934     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

References (56)

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