Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds-Reference-Cited by-同舟云学术

Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds

Published:2012-05 Issue:5 Volume:95 Page:2261-2269
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Cruz A.G.,Castro W.F.,Faria J.A.F.,Lollo P.C.B.,Amaya-Farfán J.,Freitas M.Q.,Rodrigues D.,Oliveira C.A.F.,Godoy H.T.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

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3. Microbiological and physicochemical quality of fresh-cut apple enriched with the probiotic strain Lactobacillus rhamnosus GG;Alegre;Food Microbiol.,2011

4. Sensory and microbiological quality of yogurt drinks with prebiotics and probiotics;Allgeyer;J. Dairy Sci.,2010

5. Potentially probiotic açaí yogurt;Almeida;Int. J. Dairy Technol.,2008

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