Effects of Different Prebiotics on the Gel Properties of Milk Protein and the Structural Features of Yogurt

The impact of prebiotics on the structural characteristics of yogurt is an important aspect of evaluating its functional properties. This study aimed to evaluate and compare the effects of several commonly used prebiotics, including fructooligosaccharide (FOS), galactooligosaccharide (GOS), inulin (...

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Detalles Bibliográficos
Autores principales: Li, Dongdong, Lai, Mengxuan, Wang, Pengjie, Ma, Hairan, Li, Hongliang, Wang, Ran, Wu, Xiuying
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670424/
https://www.ncbi.nlm.nih.gov/pubmed/37998953
http://dx.doi.org/10.3390/gels9110863

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670424/
https://www.ncbi.nlm.nih.gov/pubmed/37998953
http://dx.doi.org/10.3390/gels9110863

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