Development of probiotic yogurt: effect of strain combination on nutritional, rheological, organoleptic and probiotic properties
Author:
Funder
University Grants Commission
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-020-04238-3.pdf
Reference42 articles.
1. Ahluwalia S, Kumar P (2013) Effect of yoghurt cultures and probiotic cultures on physicochemical and sensory properties of mango soy fortified probiotic yoghurt (Msfpy). J Food Process Technol. https://doi.org/10.4172/2157-7110.1000239
2. AOAC (2002) Official methods of analysis of the association of official analytical chemists. AOAC International, Washington
3. Bujalance C, Jiménez-Valera M, Moreno E, Ruiz-Bravo A (2006) Elective differential medium for Lactobacillus plantarum. J Micro Methods 66:572–575
4. Changkun L, Song J, Kwok LY, Wang J, Dong Y, Yu H, Qiangchuan H, Zhang H, Chen Y (2017) Influence of Lactobacillus plantarum on yogurt fermentation properties and subsequent changes during post fermentation storage. J Dairy Sci 100:2512–2525. https://doi.org/10.3168/jds.2016-11864
5. Chapman CMC, Gibson GR, Rowland I (2011) Health benefits of probiotics: are mixtures more effective than single strains? Eur J Nutr 50:1. https://doi.org/10.1007/s00394-010-0166-z
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