https://ogma.newcastle.edu.au/vital/access/ /manager/Index ${session.getAttribute("locale")} 5 https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:32913 Wed 09 Mar 2022 16:01:55 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:11382 Sat 24 Mar 2018 08:11:51 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:17994 0.05). Lactose, isomaltotriose, isomaltotetraose, and maltooligoheptaose and larger oligomers, were depleted by approximately 50%, 40%, 20% and 20%, respectively. The decrease of lactose and IMO in both fermented milk samples did not differ (p > 0.05). In this study, IMO could maintain the viable cell numbers of all bacteria used in the experiments. The order of oligosaccharide fermentation preference of the cultures was lactose > isomaltotriose > maltooligoheptaose and larger oligomers > isomaltotetraose.]]> Sat 24 Mar 2018 07:56:34 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:44799 Mon 24 Oct 2022 09:24:48 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:33965 Fri 25 Jan 2019 14:42:22 AEDT ]]>