Effects of Stachyose on Synbiotic Yogurt Obtained from Goat Milk with Lactobacillus acidophilus and Lactobacillus casei
By: Guowei Shu, Mengqi Tian, Binyun Cao, Changfeng Wang and Ni Xin
Authors
Guowei Shu
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China
Mengqi Tian
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China
Binyun Cao
College of Animal Science and Technology, Northwest A&F University, Yangling, China
Changfeng Wang
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China
Ni Xin
Department of Research and Development, Xi’an Baiyue Gaot Milk Corp., Ltd., Xi’an, China
Language: English
Page range: 43 - 50
Published on: Jan 3, 2019
Published by: Lucian Blaga University of Sibiu
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.