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Effect of inulin on the physicochemical properties, flow behavior and probiotic survival of frozen yogurt
This study investigated the effect of inulin (0, 1 and 2 %), on some physicochemical properties of frozen yogurt, as well as its effect on flow behavior and probiotic survival. The results showed that the addition of inulin improved overrun, viscosity and melting properties significantly (p < 0.0...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2012
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4190247/ https://ncbi.nlm.nih.gov/pubmed/25328230 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0751-7 |
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