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Rheological and textural properties of yogurts enriched with Jerusalem artichoke flour

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Krivorotova T., Sereikaite J., Glibowski P. (2017): Rheological and textural properties of yogurts enriched with Jerusalem artichoke flour. Czech J. Food Sci., 35: 432–439. Rheological and textural properties of whole… Click to show full abstract

Krivorotova T., Sereikaite J., Glibowski P. (2017): Rheological and textural properties of yogurts enriched with Jerusalem artichoke flour. Czech J. Food Sci., 35: 432–439. Rheological and textural properties of whole milk yogurt enriched with the flour from tubers of two Jerusalem artichoke cultivars were investigated. They were compared with the properties of yogurts enriched with the extracts containing fructooligosaccharides and other carbohydrates isolated by different methods from tuber flour. Chemical analysis of extracts was also performed. All yogurts enriched with tuber flour or other carbohydrates exhibited viscoelastic behaviour.

Keywords: jerusalem artichoke; rheological textural; textural properties; yogurts enriched; enriched jerusalem; properties yogurts

Journal Title: Czech Journal of Food Sciences
Year Published: 2017

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