Influence of fortification with inulin and Hi-maize on textural and sensory properties of set-type probiotic yoghurt
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DOI: 10.15567/mljekarstvo.2018.0304
Abstract: The aim of this research was to investigate the effect of fortification with inulin and resistant starch (Hi-maize) on textural and sensory properties of set-type probiotic yoghurt containing Lactobacillus acidophilus during 21 days of storage.… read more here.
Keywords: inulin maize; maize textural; probiotic yoghurt; inulin ... See more keywords