Rheological properties of probiotic non-fat yogurt containing Lactobacillus reuteri: Effects of inulin addition, inoculum level and fermentation temperature
The simultaneous effects of inulin addition (0-4%w/w), probiotic inoculum level (1-3%v/v) and fermentation temperature (37-45°C) on the dynamic rheological properties of probiotic non-fat yogurt were studied using response surface methodology. Frequency sweep tests were performed to measure structur...
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| Huvudupphov: | , , |
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| Materialtyp: | Artigo |
| Språk: | Inglês |
| Utgiven: |
University of Tehran
2018-12-01
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| Serie: | Journal of Food and Bioprocess Engineering |
| Ämnen: | |
| Länkar: | https://jfabe.ut.ac.ir/article_74538_96e49e57f1486fc722ede68f6226ddb9.pdf |
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