ArticleThe Addition of Oat Fiber and Natural Alternative Sweeteners in the Manufacture of Plain Yogurt1
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Key words
fiber
fermentation
yogurt quality
lactose hydrolysis
Abbreviation key
LBS
lactobacilli counts
LHM
lactose-hydrolyzed milk
TBC
total bacteria counts
Cited by (0)
- 1
Approved for publication by the director of the Louisiana Agricultural Experiment station as Manuscript Number 96-15-0152.
- 2
Present address: Subdirección General de Investigación y Technología-Instituto Nacional de Investigación y Technología Agraria y Alimentaria, Area Tecnologia de Alimentos, Carretera de la Coruna, Km 7.28040, Madrid, Spain.
Copyright © 1998 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.