Impact of Milk Fortification on the Microbiological and Physicochemical Properties of Set-Type Skimmed Yoghurt Using Three Commercial Soluble Prebiotics

The impact of milk fortification on the microbiological and physicochemical properties of a set-type skimmed yoghurt using three commercial soluble prebiotics (inulin, iso-malto-oligosaccharides, and xylo-oligosaccharides) at either 3 or 5 g/kg was assessed. The three prebiotics had an insignificant...

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Detalles Bibliográficos
Autores principales: Li, Rui, Ding, Qi, Zhao, Xin-Huai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6617138/
https://www.ncbi.nlm.nih.gov/pubmed/31142012
http://dx.doi.org/10.3390/foods8060181

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6617138/
https://www.ncbi.nlm.nih.gov/pubmed/31142012
http://dx.doi.org/10.3390/foods8060181

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