Enhanced survival of Lactobacillus sp. in β‐manno‐oligosaccharides‐enriched low‐fat ice cream under simulated gastrointestinal stress
Author:
Affiliation:
1. Department of Protein Chemistry and Technology CSIR‐Central Food Technological Research Institute Mysuru India
2. Academy of Scientific and Innovative Research (AcSIR), CSIR‐ Human Resource Development Centre (CSIR‐HRDC) Campus Ghaziabad India
Funder
Department of Biotechnology , Ministry of Science and Technology
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14097
Reference45 articles.
1. Effects of Inulin and Oligofructose on the Rheological Characteristics and Probiotic Culture Survival in Low-Fat Probiotic Ice Cream
2. Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin
3. Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability
4. In Vitro Digestibility and Fermentation of Mannooligosaccharides from Coffee Mannan
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