Effect of milk kind on the physicochemical and sensorial properties of synbiotic kefirs containing Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-11 accompanied with inulin-Reference-Cited by-同舟云学术

Effect of milk kind on the physicochemical and sensorial properties of synbiotic kefirs containing Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-11 accompanied with inulin

Published:2021-06-28 Issue: Volume: Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

BURAN İlkay¹^ORCID,AKAL Havva Ceren¹,OZTURKOĞLU-BUDAK Sebnem¹,YETISEMIYEN Atila¹

Affiliation:

1. Ankara University, Turkey

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst08421.pdf

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4. Production of volatile aroma compounds by kefir starter cultures;Beshkova D. M.;International Dairy Journal,2003

5. The sensory evaluation of dairy products;Clark S.,2016

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1. Comparison of Amino Acid Profile, ACE Inhibitory Activity, and Organic Acid Profile of Cow and Goat Yogurts Produced with Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12, and Classical Yogurt Culture;Probiotics and Antimicrobial Proteins;2023-07-18

2. Use of pigmented rice as carrier and stingless bee honey as prebiotic to formulate novel synbiotic products mixed with three strains of probiotic bacteria;Food Science and Technology;2023

3. Investigation of changes in culturable lactic microflora during freeze storage in cow and goat milk kefirs by high‐throughput sequencing;Journal of Food Processing and Preservation;2022-05-03