Influence of prebiotic biopolymers on physicochemical and sensory characteristics of yoghurt
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DOI: 10.1016/j.idairyj.2020.104915
Abstract: Abstract Yoghurts were prepared by fermentation in the absence (control) or presence of different concentrations of inulin, tragacanth gum, or gellan gum, and effects of the biopolymers on physicochemical and sensory characteristics of yoghurts during… read more here.
Keywords: biopolymer; sensory characteristics; gum; physicochemical sensory ... See more keywords