Probiotic viability in yoghurts containing oligosaccharides derived from lactulose (OsLu) during fermentation and cold storage-Reference-Cited by-同舟云学术

Probiotic viability in yoghurts containing oligosaccharides derived from lactulose (OsLu) during fermentation and cold storage

Published:2020-03 Issue: Volume:102 Page:104621
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Delgado-Fernández Paloma,Hernández-Hernández Oswaldo,Olano Agustín,Moreno F. Javier,Corzo Nieves

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference54 articles.

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4. Effects of fructooligosaccharides and whey protein concentrate on the viability of starter culture in reduced-fat probiotic yogurt during storage;Akalin;Journal of Food Science,2007

5. Intestinal anti-inflammatory effects of oligosaccharides derived from lactulose in the trinitrobenzenesulfonic acid model of rat colitis;Algieri;Journal of Agricultural and Food Chemistry,2014

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