Characterization of bifidobacteria as starters in fermented milk containing raffinose family of oligosaccharides from lupin as prebiotic

Article

Abstract: The characterization of six bifidobacteria strains used as starters in the manufacture of fermented

Palabras claves:

Bifidobacterium spp., Lupin, prebiotic, Raffinose family oligosaccharides

Autores:

Cristina Martínez-Villaluenga, Gómez R.

Fuentes:

scopus