Microbiological characterization and functionality of set-type yogurt fermented with potential prebiotic substrates Cudrania tricuspidata and Morus alba L. leaf extracts-Reference-Cited by-同舟云学术

Microbiological characterization and functionality of set-type yogurt fermented with potential prebiotic substrates Cudrania tricuspidata and Morus alba L. leaf extracts

Published:2016-08 Issue:8 Volume:99 Page:6014-6025
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Oh Nam Su,Lee Ji Young,Joung Jae Yeon,Kim Kyung Su,Shin Yong Kook,Lee Kwang-Won,Kim Sae Hun,Oh Sangnam,Kim Younghoon

Funder

Basic Science Research Program through the National Research Foundation of Korea (NRF),

Ministry of Education

High Value-Added Food Technology Development Program of the Korea Institute of Planning and Evaluation for Technology in Food,

Forestry, and Fisheries of Republic of Korea

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference32 articles.

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4. The growth and sugar utilization by Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus isolated from market yogurt;Amoroso;Lait,1989

5. Official Methods of Analysis,2012

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