The effects of different levels of β-glucan on yoghurt manufactured with Lactobacillus plantarum strains as adjunct culture
- Author
- KILIC, Gülden Başyiğit1 ; AKPMAR, Didem1
[1] Department of Food Engineering, Faculty of Engineering-Architecture, Mehmet Akif Ersoy University, Burdur, Turkey - Source
International journal of food, agriculture and environment (Print). 2013, Vol 11, Num 1, pp 281-287, 7 p ; 1 ; ref : 49 ref
- Publisher
- WFL publisher, Helsinki
- Publication country
- Finland
- Document type
- Article
- Language
- English
- Author keyword
- Lactobacillus plantarum probiotic yoghurt β-glucan
- Keyword (fr)
- Glucane Lactobacillus plantarum Probiotique Yaourt Bactérie Lactobacillaceae Produit laitier
- Keyword (en)
- Glucan Lactobacillus plantarum Probiotic Yogurt Bacteria Lactobacillaceae Dairy product
- Keyword (es)
- Glucano Lactobacillus plantarum Probioticó Yogur Bacteria Lactobacillaceae Producto lácteo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 27081032
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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