Impact of Milk Fortification on the Microbiological and Physicochemical Properties of Set-Type Skimmed Yoghurt Using Three Commercial Soluble Prebiotics
Sign Up to like & getrecommendations! Published in 2019 at "Foods"
DOI: 10.3390/foods8060181
Abstract: The impact of milk fortification on the microbiological and physicochemical properties of a set-type skimmed yoghurt using three commercial soluble prebiotics (inulin, iso-malto-oligosaccharides, and xylo-oligosaccharides) at either 3 or 5 g/kg was assessed. The three… read more here.
Keywords: fortification microbiological; milk fortification; impact milk; yoghurt ... See more keywords