Effect of stevia and inulin interactions on fermentation profile and short‐chain fatty acid production of Lactobacillus acidophilus in milk and in vitro systems-Reference-Cited by-同舟云学术

Effect of stevia and inulin interactions on fermentation profile and short‐chain fatty acid production of Lactobacillus acidophilus in milk and in vitro systems

Published:2021-10-09 Issue:1 Volume:75 Page:171-181
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Ozcan Tulay¹^ORCID,Eroglu Ezgi¹

Affiliation:

1. Faculty of Agriculture Department of Food Engineering Bursa Uludag University Gorukle Bursa 16059 Turkey

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12814

Reference68 articles.

1. Functional properties of fermented milk produced with plant proteins

2. Re-thinking functional food development through a holistic approach

3. Prebiotic Activity and Bioactive Compounds of the Enzymatically Depolymerized Thailand-Grown Mangosteen Aril

4. Study of the cryotolerance of Lactobacillus acidophilus: effect of culture and freezing conditions on the viability and cellular protein levels

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