Sensory profile and technological characterization of boneless dry-cured ham with lactulose added as a prebiotic-Reference-Cited by-同舟云学术

Sensory profile and technological characterization of boneless dry-cured ham with lactulose added as a prebiotic

Published:2020-02-01 Issue:2 Volume:33 Page:339-348
ISSN:1011-2367
Container-title:Asian-Australasian Journal of Animal Sciences
language:en
Short-container-title:Asian-Australas J Anim Sci

Author:

Gomes Hewerton Barbosa^ORCID,Rodrigues Lorena Mendes^ORCID,Massingue Armando Abel^ORCID,Lima Ítalo Abreu^ORCID,Ramos Alcinéia de Lemos Souza^ORCID,Ramos Eduardo Mendes^ORCID

Publisher

Asian Australasian Association of Animal Production Societies

Subject

Animal Science and Zoology,Food Science

Link

http://ajas.info/upload/pdf/ajas-19-0152.pdf

Reference31 articles.

1. Synbiotics: the impact of potential prebiotics inulin, lactulose and lactobionic acid on the survival and growth of lactobacilli probiotics

2. Development of prebiotic food products and health benefits

3. Restructured low‐fat cooked ham containing liquid whey fortified with lactulose

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