Effect of the incorporation of β-galactosidase in the GOS production during manufacture of soft cheese

Author:

Vénica Claudia I.,Wolf Verónica I.,Bergamini Carina V.,Perotti María C.

Funder

Agencia Santafesina de Ciencia, Tecnología e Innovación de la Provincia de Santa Fe

CONICET

Publisher

Elsevier BV

Subject

Food Science

Reference56 articles.

1. ANMAT (Administración Nacional de Medicamentos, Alimentos y Tecnología Medica) (2019). Código Alimentario Argentino Cap. VIII, Art.605. Available: https://www.argentina.gob.ar/anmat/codigoalimentario (10 March 2020).

2. Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide;Belsito;Carbohydrate Polymers,2017

3. Changes in organic acids during ripening of Port Salut Argentino cheese;Bevilacqua;Food Chemistry,1992

4. Human milk oligosaccharides: Prebiotics and beyond;Bode;Nutrition Reviews,2009

5. Standard methods for the examination of dairy products;Bradley,1992

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