Effect of inulin polymerization degree on various properties of synbiotic fermented milk including Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12.
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DOI: 10.3168/jds.2019-16479
Abstract: The effects of inulin degree of polymerization (DP) on the viabilities of Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 and on some parameters of fermented milk, such as microbiological, rheological, biochemical, and sensory properties, were… read more here.
Keywords: fermented milk; inulin; acidophilus bifidobacterium; bifidobacterium animalis ... See more keywords