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Effects of Stachyose on Synbiotic Yogurt Obtained from Goat Milk with Lactobacillus acidophilus and Lactobacillus casei

Guowei Shu

Guowei Shu

School of Food and Biological Engineering, Shaanxi University of Science and TechnologyXi’an, China
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Shu, Guowei
, 
Mengqi Tian

Mengqi Tian

School of Food and Biological Engineering, Shaanxi University of Science and TechnologyXi’an, China
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Tian, Mengqi
, 
Binyun Cao

Binyun Cao

College of Animal Science and Technology, Northwest A&F UniversityYangling, China
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Cao, Binyun
, 
Changfeng Wang

Changfeng Wang

School of Food and Biological Engineering, Shaanxi University of Science and TechnologyXi’an, China
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Wang, Changfeng
 and 
Ni Xin

Ni Xin

Department of Research and Development, Xi’an Baiyue Gaot Milk Corp., Ltd.Xi’an, China
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Xin, Ni
  
Jan 03, 2019
Effects of Stachyose on Synbiotic Yogurt Obtained from Goat Milk with Lactobacillus acidophilus and Lactobacillus casei's Cover Image
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Published Online: Jan 03, 2019
Page range: 43 - 50
DOI: https://doi.org/10.2478/aucft-2018-0011
Keywords
© 2018 Guowei Shu et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Language:
English
Publication timeframe:
2 times per year
Journal Subjects:
Industrial Chemistry, Industrial Chemistry, other, Food Science and Technology
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