Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese

Published 2007 View Full Article

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Title
Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 41, Issue 6, Pages 1037-1046
Publisher
Elsevier BV
Online
2007-07-17
DOI
10.1016/j.lwt.2007.07.001

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