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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
 e 
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
  
03 gen 2019
Effects of Stachyose on Synbiotic Yogurt Obtained from Goat Milk with Lactobacillus acidophilus and Lactobacillus casei's Cover Image
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Pubblicato online: 03 gen 2019
Pagine: 43 - 50
DOI: https://doi.org/10.2478/aucft-2018-0011
Parole chiave
© 2018 Guowei Shu et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Lingua:
Inglese
Frequenza di pubblicazione:
2 volte all'anno
Argomenti della rivista:
Chimica idustriale, Chimica industriale, altro, Scienze dell'alimentazione
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