Use of water-soluble soy extract and inulin as ingredients to produce a fermented dairy beverage made from caprine milk
Author:
Affiliation:
1. Universidade Federal da Paraíba, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100424&tlng=en
Reference39 articles.
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3. Quality attributes of yogurt with Lactobacillus casei and various prebiotics;Aryana K. J.;Lebensmittel-Wissenschaft + Technologie,2007
4. Official methods of analysis of AOAC International,2005
5. Characterization of the rheological properties of yoghurt - a review;Benezech T.;Journal of Food Engineering,1994
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Characterization of a symbiotic beverage based on water-soluble soybean extract fermented by Lactiplantibacillus plantarum ATCC 8014;Brazilian Journal of Microbiology;2024-04-18
2. Fructan-type prebiotic dietary fibers: Clinical studies reporting health impacts and recent advances in their technological application in bakery, dairy, meat products and beverages;Carbohydrate Polymers;2024-01
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