THE USE OF INULIN AS A DIETARY FIBER IN THE PRODUCTION OF SYNBIOTIC UF-SOFT CHEESE
Supplementation of low fat UF- soft cheese manufactured from UF–milk retentate with inulin -as a source of dietary fiber- and probiotic ABT-2 culture was investigated. Inulin was used at levels of 1, 3, 5 and 7% of inulin (IN1, IN3, IN5 and 1N7, respectively). Resultant cheese from different treatme...
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| Formatua: | Artigo |
| Hizkuntza: | Árabe |
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Mansoura University, Faculty of Agriculture
2013-12-01
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| Saila: | Journal of Food and Dairy Sciences |
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| Sarrera elektronikoa: | https://jfds.journals.ekb.eg/article_72121_a30819bedb4ac4fe3fe2590f61a6f7f9.pdf |
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