Iron fortification of reduced‐fat bioyoghurt containing either short‐ or long‐chain inulin
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DOI: 10.1111/1471-0307.12575
Abstract: This study aimed to evaluate the effect of adding inulin, iron salts and/or their combinations on the physicochemical, microbiological and sensory characteristics of reduced‐fat bioyoghurt. Results revealed that iron and inulin supplementation did not affect… read more here.
Keywords: reduced fat; inulin; iron; inulin iron ... See more keywords