Effects of Fructose and Oligofructose Addition on Milk Fermentation Using Novel Lactobacillus Cultures to Obtain High-Quality Yogurt-like Products
[ 1 ] Wydział Informatyki i Telekomunikacji, Politechnika Poznańska | [ 2 ] Laboratory of Bioinformatics, Institute of Biochemistry Polish Academy of Sciences | [ P ] employee
2021
scientific article
english
- Lactobacillus
- oligofructose
- fructose
- milk fermentation
- texture
- sensory properties
22.09.2021
5730-1 - 5730-19
Article number: 5730
CC BY (attribution alone)
open journal
final published version
22.09.2021
at the time of publication
140
140
4,927