Development of a functional dulce de leche (milk jam) with prebiotic carbohydrates and Lacticaseibacillus rhamnosus GG-Reference-Cited by-同舟云学术

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Development of a functional dulce de leche (milk jam) with prebiotic carbohydrates and Lacticaseibacillus rhamnosus GG

Published:2024-09 Issue: Volume:156 Page:105975
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Figueroa Lilian E.^ORCID,Brugnoni Lorena I.,Dello Staffolo Marina,Genovese Diego B.

Funder

Agencia Nacional de Promoción Científica y Tecnológica

CONICET

Agencia Nacional De Promocion Cientifica Y Tecnologica

Publisher

Elsevier BV

Reference48 articles.

1. The effect of different sugar ratio on the quality properties of milk jam;Akal;GIDA The Journal of Food,2018

2. Production of traditional milk jam with improved functional properties via probiotic and prebiotic;Akpinar;Ege Üniversitesi Ziraat Fakültesi Dergisi,2021

3. Desarrollo de arequipe con de fibra y cultivos probióticos;Angarita,2009

4. Effect of inlet air temperature and gum Arabic concentration on encapsulation of probiotics by spray drying;Arepally;LWT - Food Science and Technology,2019

5. Functional foods and human health: An overview;Arshad,2021

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