Effect of acacia exudate gum on milk gel fermentation of flavoured synbiotic yoghurt enriched with Daucus carota L. ssp. sativus var. atrorubens Alef fibre
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DOI: 10.15567/mljekarstvo.2021.0306
Abstract: Fortifying yoghurt or dairy products with fibres and probiotic bacteria is an increasing interest to create functional foods with health benefits and improve their functionality. In this study milk fermented with acacia exudate gum and… read more here.
Keywords: sativus var; acacia exudate; daucus carota; exudate gum ... See more keywords