Probiotic stability of yoghurts containing Jerusalem artichoke inulins during refrigerated storage
Author:
Publisher
Elsevier BV
Subject
Nutrition and Dietetics,Medicine (miscellaneous),Food Science
Reference46 articles.
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3. Physical characteristics of yoghurts made using exopolysaccharide-producing starter cultures and varying casein to whey protein ratios;Amatayakul;International Dairy Journal,2006
4. Anon (2003). Probiotics or prebiotics? Potential in the Australian market. .
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