Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk

✍ Scribed by Ricardo Pinheiro De Souza Oliveira; Ana Carolina Rodrigues Florence; Patrizia Perego; Maricê Nogueira De Oliveira; Attilio Converti

• Book ID: 113647195
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 970 KB
• Volume: 145
• Category: Article
• ISSN: 0168-1605
• DOI: 10.1016/j.ijfoodmicro.2010.11.011