Microbial, physico-chemical and sensory characteristics of mango juice-enriched probiotic dairy drinks

Ryan, Jessica, Hutchings, Scott C, Fang, Zhongxiang, Bandara, Nandika, Gamlath, Shirani, Ajlouni, Said and Ranadheera, C Senaka 2020, Microbial, physico-chemical and sensory characteristics of mango juice-enriched probiotic dairy drinks, International journal of dairy technology, vol. 73, no. 1, pp. 182-190, doi: 10.1111/1471-0307.12630.

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Title Microbial, physico-chemical and sensory characteristics of mango juice-enriched probiotic dairy drinks
Author(s) Ryan, Jessica
Hutchings, Scott C
Fang, Zhongxiang
Bandara, Nandika
Gamlath, ShiraniORCID iD for Gamlath, Shirani orcid.org/0000-0002-2053-2624
Ajlouni, Said
Ranadheera, C Senaka
Journal name International journal of dairy technology
Volume number 73
Issue number 1
Start page 182
End page 190
Total pages 9
Publisher Wiley
Place of publication Chichester, Eng.
Publication date 2020-02
ISSN 1364-727X
1471-0307
Keyword(s) Science & Technology
Life Sciences & Biomedicine
Food Science & Technology
Probiotics
Dairy processing
Fermented milk
Gastrointestinal health
Lactobacillus acidophilus
Sensory analysis
PREBIOTICS
YOGURT
QUALITY
ASSOCIATION
PREFERENCES
VIABILITY
CONSUMERS
PRODUCTS
Language eng
DOI 10.1111/1471-0307.12630
Indigenous content off
Field of Research 06 Biological Sciences
07 Agricultural and Veterinary Sciences
09 Engineering
HERDC Research category C1 Refereed article in a scholarly journal
Persistent URL http://hdl.handle.net/10536/DRO/DU:30128812

Document type: Journal Article
Collections: Faculty of Health
School of Exercise and Nutrition Sciences
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