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Article

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Title

Effects of Fructose and Oligofructose Addition on Milk Fermentation Using Novel Lactobacillus Cultures to Obtain High-Quality Yogurt-like Products

Authors

[ 1 ] Wydział Informatyki i Telekomunikacji, Politechnika Poznańska | [ 2 ] Laboratory of Bioinformatics, Institute of Biochemistry Polish Academy of Sciences | [ P ] employee

Scientific discipline (Law 2.0)

[2.3] Information and communication technology

Year of publication

2021

Published in

Molecules

Journal year: 2021 | Journal volume: vol. 26 | Journal number: iss. 19

Article type

scientific article

Publication language

english

Keywords
EN
  • Lactobacillus
  • oligofructose
  • fructose
  • milk fermentation
  • texture
  • sensory properties
Date of online publication

22.09.2021

Pages (from - to)

5730-1 - 5730-19

DOI

10.3390/molecules26195730

URL

https://www.mdpi.com/1420-3049/26/19/5730/htm

Comments

Article number: 5730

License type

CC BY (attribution alone)

Open Access Mode

open journal

Open Access Text Version

final published version

Release date

22.09.2021

Date of Open Access to the publication

at the time of publication

Ministry points / journal

140

Ministry points / journal in years 2017-2021

140

Impact Factor

4,927

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