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

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

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 22 (2018): Issue 2 (December 2018)
By: Guowei Shu,  Mengqi Tian,  Binyun Cao,  Changfeng Wang and  Ni Xin  
Open Access
|Jan 2019

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DOI: https://doi.org/10.2478/aucft-2018-0011 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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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
Keywords:
stachyose,
synbiotic yogurt,
goat milk,
viable counts,
Lactobacillus acidophilus,
Lactobacillus casei
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 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.

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