Study on the Stability of an Active Lactobacillus Drink without Sucrose
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Abstract:
The stability of an active Lactobacillus drink without sucrose was studied in the paper. When the amounts of CMC, Xanthan gum, Konjac gum, Locust bean gum and Gum Arabic were 0.4‰, 0.20‰, 0.20‰, 0.10‰ and 0.12‰ respectively, the product was obtained with the highest stability and good taste.
