Galacto-fructo-oligosaccharide fortification of fermented non-dairy snack enhances calcium absorption in healthy adolescent girls

Author： Sanwalka Neha J. Khadilkar Anuradha V. Chiplonkar Shashi A. Khadilkar Vaman V. Mughal M. Zulf

Publisher： Informa Healthcare

ISSN： 1465-3478

Source： International Journal of Food Sciences and Nutrition, Vol.63, Iss.3, 2012-05, pp. : 343-352

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

The effect of yoghurt culture on the survival of probiotic bacteria in oat-based, non-dairy products

By Martensson O. Oste R. Holst O.

Food Research International, Vol. 35, Iss. 8, 2002-01 ,pp. : 775-784

Elsevier

Access to resources Recommend Favorite

Shelf life stability of lactobacilli encapsulated in raspberry powder: Insights into non-dairy probiotics

By Anekella Kartheek Orsat Valérie

International Journal of Food Sciences and Nutrition, Vol. 65, Iss. 4, 2014-06 ,pp. : 411-418

Informa Healthcare

Access to resources Recommend Favorite

Effect of soybean fortification on Ghanaian fermented maize dough aroma

By Annan N. T. Plahar W. A. Poll L. Jakobsen M.

International Journal of Food Sciences and Nutrition, Vol. 56, Iss. 5, 2005-08 ,pp. : 315-326

Informa Healthcare

Access to resources Recommend Favorite

Fructo-oligosaccharide tolerance in patients with hereditary fructose intolerance. A preliminary nonrandomized open challenge short-term study

By Barshop B.A. Nyhan W.L. Steenhout P.H. Endres W. Tolan D.R. Clemens R.A.

Nutrition Research, Vol. 23, Iss. 8, 2003-08 ,pp. : 1003-1011

Elsevier

Access to resources Recommend Favorite

Fermented dairy products: an example of managing creativity?

By Strugnell Christopher

Nutrition & Food Science, Vol. 95, Iss. 4, 1995-04 ,pp. : 16-18

Emerald Group Publishing Ltd

Access to resources Recommend Favorite