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

Article ID Journal Published Year Pages File Type
6988308 Food Hydrocolloids 2014 11 Pages PDF
Keywords
yogurt starter cultureFermentationRheologyProbioticsMilk gelsOat β-glucan
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Structure development and acidification kinetics in fermented milk containing oat β-glucan, a yogurt culture and a probiotic strain
Authors
Athina Lazaridou, Amalia Serafeimidou, Costas G. Biliaderis, Thomas Moschakis, Nikolaos Tzanetakis,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
yogurt starter culture
Fermentation
Rheology
Probiotics
Milk gels
Oat β-glucan
Bioengineering
Catalysis
Chemical Engineering (General)
Chemical Health and Safety
Colloid and Surface Chemistry
Filtration and Separation
Fluid Flow and Transfer Processes
Process Chemistry and Technology
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