Structure development and acidification kinetics in fermented milk containing oat β-glucan, a yogurt culture and a probiotic strain

Structure development and acidification kinetics in fermented milk containing oat β-glucan, a yogurt culture and a probiotic strain

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 39, August 2014, Pages 204-214

Athina Lazaridou, Amalia Serafeimidou, Costas G. Biliaderis, Thomas Moschakis, Nikolaos Tzanetakis,