Effects of Stachyose on Synbiotic Yogurt Obtained from Goat Milk with Lactobacillus acidophilus and Lactobacillus casei
Development of synbiotic yogurt having multiple health benefits has become a new trend. The purpose of this study was to obtain the optimum stachyose concentration of the goat yogurt fermented by probiotics including Lactobacillus acidophilus (LA) or Lactobacillus casei (LC) besides Streptococcus th...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2018-12-01
|
| Series: | Acta Universitatis Cibiniensis. Series E: Food Technology |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/aucft-2018-0011 |