Fiordilatte Cheese Fortified with Inulin from <i>Cichorium intybus</i> or <i>Cynara cardunculus</i>
The influence of two different types of inulin added to fiordilatte cheese was assessed on product quality during the proper refrigerated storage period. To this aim, the fresh cheese was produced by a pilot plant, adding inulin, either from chicory (low degree of polymerization) or from cardoon (hi...
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| Autori principali: | , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI AG
2021-05-01
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| Serie: | Foods |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2304-8158/10/6/1215 |
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