Effect of selected prebiotics on the growth of lactic acid bacteria and physicochemical properties of yoghurts
Author:
Funder
Spanish Ministry of Economy, Industry and Competitiveness
Spanish Danone Institute
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference31 articles.
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4. Effects of fructooligosaccharide and whey protein concentrate on the viability of starter culture in reduced-fat probiotic yogurt during storage;Akalin;Journal of Food Science,2007
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