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

Crossref DOI link: https://doi.org/10.1016/j.foodhyd.2014.01.015

Published Print: 2014-08

Update policy: https://doi.org/10.1016/elsevier_cm_policy

Authors

Lazaridou, Athina

Serafeimidou, Amalia

Biliaderis, Costas G.

Moschakis, Thomas

Tzanetakis, Nikolaos
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Article Title: Structure development and acidification kinetics in fermented milk containing oat β-glucan, a yogurt culture and a probiotic strain

Journal Title: Food Hydrocolloids

CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodhyd.2014.01.015

Content Type: article

Copyright: Copyright © 2014 Elsevier Ltd. All rights reserved.