Effects of Fructose and Oligofructose Addition on Milk Fermentation Using Novel Lactobacillus Cultures to Obtain High-Quality Yogurt-like Products

The incorporation of prebiotics in fermented milk products is one of the best ways to promote health benefits while improving their sensory characteristics at the same time. The aim of this study was to evaluate the effects of the addition of fructose and oligofructose (1% and 2%) on the physicochem...

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Detalles Bibliográficos
Autores principales: Zielińska, Dorota, Marciniak-Lukasiak, Katarzyna, Karbowiak, Marcelina, Lukasiak, Piotr
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8510434/
https://www.ncbi.nlm.nih.gov/pubmed/34641276
http://dx.doi.org/10.3390/molecules26195730

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8510434/
https://www.ncbi.nlm.nih.gov/pubmed/34641276
http://dx.doi.org/10.3390/molecules26195730

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