JHED | Volume 22 | FPP (5) - Utilization of xylo-oligosaccharides as prebiotics in yoghurt.

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UTILIZATION OF XYLO-OLIGOSACCHARIDES AS PREBIOTICS IN YOGHURT

Péter Penksza, Zsófia Banka, Kun Szilárd, Klára Pásztorné Huszár,
Csaba Németh, Adrienn Tóth, Juhász Réka

Key words: XOS, Prebiotics, Yoghurt, Rheology.

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VOLUME 22 | Food Production and Processing (5)

Péter Penksza, Zsófia Banka, Kun Szilárd, Klára Pásztorné Huszár, Csaba Németh, Adrienn Tóth, Juhász Réka (2018).
Utilization of xylo-oligosaccharides as prebiotics in yoghurt.

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Péter Penksza, Zsófia Banka, Kun Szilárd, Klára Pásztorné Huszár, Csaba Németh, Adrienn Tóth, Juhász Réka

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