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handle: 10261/100244
[ES]: En este trabajo se realiza un estudio de la composición en galactooligosacáridos (GOS) de diferentes tipos de leches fermentadas comerciales, yogures tradicionales, yogures con bifidobacterias y yogures líquidos con Lactobacillus casei. Los yogures que presentaron un mayor contenido en GOS fueron los que contenían bifidobacterias.
[EN]: This work describes a study of the galactooligosaccharide (GOS) composition of different types of commercial fermented milks, traditional yoghurts with Lactobacillus casei. The highest GOS content was observed in yoghurts with bifidobacteria.
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