Evaluation of the effect of supplementing fermented milk with quinoa flour on probiotic activity-Reference-Cited by-同舟云学术

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Evaluation of the effect of supplementing fermented milk with quinoa flour on probiotic activity

Published:2014-10 Issue:10 Volume:97 Page:6027-6035
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Casarotti Sabrina N.,Carneiro Bruno M.,Penna Ana Lúcia B.

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference41 articles.

1. Lentils enhance probiotic growth in yogurt and provide added benefit of antioxidant protection;Agil;Lebenson. Wiss. Technol.,2013

2. Tolerance of Bifidobacterium human isolates to bile, acid and oxygen;Andriantsoanirina;Anaerobe,2013

3. Official Methods of Analysis;International,2005

4. Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests;Argyri;Food Microbiol.,2013

5. Combined effects of culture conditions and storage time on acidification and viscosity of stirred yogurt;Beal;J. Dairy Sci.,1999

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