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Changes in the physicochemical and microbiological properties of probiotic-fermented low-fat yoghurt enriched with barley β-glucan during cold storage
This study aimed to investigate the quality attributes of probiotic-fermented low-fat yoghurt enriched with barley β-glucan (BβG) during cold storage (5 °C) for 21 days. Low-fat yoghurt formulation was based on substitution of fat in the skim milk (SM) with BβG (0.75 %, w/v). Four formulations of yo...
Gorde:
| Egile Nagusiak: | , |
|---|---|
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Croatian Dairy Union
2018-01-01
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| Saila: | Mljekarstvo |
| Gaiak: | |
| Sarrera elektronikoa: | http://hrcak.srce.hr/file/303645 |
| Etiketak: |
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