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

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Open Access

|Jan 2019

Authors

School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China

School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China

College of Animal Science and Technology, Northwest A&F University, Yangling, China

School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China

Department of Research and Development, Xi’an Baiyue Gaot Milk Corp., Ltd., Xi’an, China

DOI: https://doi.org/10.2478/aucft-2018-0011 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496

Language: English

Page range: 43 - 50

Published on: Jan 3, 2019

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

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© 2019 Guowei Shu, Mengqi Tian, Binyun Cao, Changfeng Wang, Ni Xin, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.