Development and characterization of light yoghurt elaborated with Bifidobacterium animalis subsp. Lactis Bb-12 and fructooligosaccharides

Autor: Rogério Marcos Dallago, Josiane Kilian, Juliana Steffens, Fabiele Witschinski, Débora Demartini, Clarissa Dalla Rosa, Rogério Luis Cansian, Eunice Valduga

Publikováno v: Ciência Rural, Vol 48, Iss 3 (2018)
Ciência Rural v.48 n.3 2018
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Ciência Rural, Volume: 48, Issue: 3, Article number: e20170560, Published: 22 MAR 2018

EnglishThis study aimed to evaluate the effects of adding probiotic culture (Bifidobacterium animalis subsp. Lactis Bb-12) and prebiotics (fructooligosaccharide - FOS) to yoghurt formulations stored at 4°C for 28 days, using an experimental design (

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e39683d1467da39461e26fece1bfa072
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000300751&lng=en&tlng=en