Microbial, physico‐chemical and sensory characteristics of mango juice‐enriched probiotic dairy drinks-Reference-Cited by-同舟云学术

Microbial, physico‐chemical and sensory characteristics of mango juice‐enriched probiotic dairy drinks

Published:2019-07-17 Issue:1 Volume:73 Page:182-190
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Ryan Jessica¹,Hutchings Scott C¹,Fang Zhongxiang¹,Bandara Nandika²,Gamlath Shirani³,Ajlouni Said¹,Ranadheera C Senaka¹^ORCID

Affiliation:

1. Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food The University of Melbourne Melbourne Vic. 3010 Australia

2. Department of Plant, Food and Environmental Sciences, Faculty of Agriculture Dalhousie University Truro Nova Scotia B2N 5E3 Canada

3. Faculty of Health, School of Exercise and Nutrition Sciences Deakin University Burwood Vic. 3125 Australia

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12630

Reference35 articles.

1. Drivers of Liking for Yogurt Drinks with Prebiotics and Probiotics

2. Preparation and properties of functional beverages based on probiotic milk permeate with carrot or mango pulps;Atallah A A;Egyptian Journal of Dairy Science,2015

3. Probiotic properties of ice creams produced with dietary fibres from by-products of the food industry

4. Knowledge, use and perceptions of probiotics and prebiotics in hospitalised patients

5. Consumers’ acceptance and preferences for nutrition-modified and functional dairy products: A systematic review

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