Properties of Bio-Fermented Milk as Influenced with the Addition of Chicory (Cichorium intybus L) Roots Powder

In an attempt to improve the properties of free-fat yogurt, 3, 6% of Chicory (Cichorium intybus L) root base powder (CRP) or their extracted inulin (3 and 6%) were added to defatted milk. A combined culture of Streptococcus thermophilus-St-36, Lactobacillus delbrueckii subsp. bulgaricus- Lb-12and Bi...

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Библиографические подробности

Главные авторы:	T. EL-Sawah, M. Abo-Srea, T. Abd El-sattar
Формат:	Artigo
Язык:	Árabe
Опубликовано:	Mansoura University, Faculty of Agriculture 2017-07-01
Серии:	Journal of Food and Dairy Sciences
Предметы:	bio-fermented milk Cichorium intybus Roots powder inulin Free-fat yoghurt
Online-ссылка:	https://jfds.journals.ekb.eg/article_38723_2af5a013cb136c177882d368a49139a4.pdf
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