The potential of species-specific tagatose-6-phosphate (T6P) pathway in Lactobacillus casei group for galactose reduction in fermented dairy foods.
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DOI: 10.1016/j.fm.2016.10.027
Abstract: Residual lactose and galactose in fermented dairy foods leads to several industrial and health concerns. There is very little information pertaining to manufacture of fermented dairy foods that are low in lactose and galactose. In… read more here.
Keywords: dairy foods; t6p pathway; casei group; group ... See more keywords