Effects of Stachyose on Synbiotic Yogurt Obtained from Goat Milk with Lactobacillus acidophilus and Lactobacillus casei
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03 gen 2019
INFORMAZIONI SU QUESTO ARTICOLO
Pubblicato online: 03 gen 2019
Pagine: 43 - 50
DOI: https://doi.org/10.2478/aucft-2018-0011
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© 2018 Guowei Shu et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Shu, Guowei
School of Food and Biological Engineering, Shaanxi University of Science and TechnologyXi’an, China
Tian, Mengqi
School of Food and Biological Engineering, Shaanxi University of Science and TechnologyXi’an, China
Cao, Binyun
College of Animal Science and Technology, Northwest A&F UniversityYangling, China
Wang, Changfeng
School of Food and Biological Engineering, Shaanxi University of Science and TechnologyXi’an, China
Xin, Ni
Department of Research and Development, Xi’an Baiyue Gaot Milk Corp., Ltd.Xi’an, China