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

Published 2010 View Full Article

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Title
Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 145, Issue 1, Pages 22-27
Publisher
Elsevier BV
Online
2010-11-14
DOI
10.1016/j.ijfoodmicro.2010.11.011

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