Developing novel synbiotic yoghurt with Lacticaseibacillus paracasei and lactitol: Investigation of the microbiology, textural and rheological properties-Reference-Cited by-同舟云学术

Developing novel synbiotic yoghurt with Lacticaseibacillus paracasei and lactitol: Investigation of the microbiology, textural and rheological properties

Published:2022-12 Issue: Volume:135 Page:105475
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Li Hongbo,Song Wenbo,Liu Tiantian,Xu Siyuan,Zhang Shushu,Zhang Yuanyuan,Liu Dingkuo,Li Hongjuan,Yu Jinghua

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference40 articles.

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4. Effect of selected prebiotics on the growth of lactic acid bacteria and physicochemical properties of yoghurts;Delgado-Fernández;International Dairy Journal,2019

5. Instrumental texture, syneresis and microstructure of yoghurts prepared from goat, cow and sheep milk;Domagala;International Journal of Food Properties,2009

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