Stability of Oligosaccharides Derived from Lactose and Lactulose regarding Rheological and Thermal Properties
Prebiotic carbohydrates derived from lactulose (OsLu) are appealing ingredients that provide beneficial effects following their fermentation by the gut microbiota; however, more investigation is needed to evaluate their technological properties and applicability as a functional food ingredient in th...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2018-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2018/7597301 |
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