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Effect of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt

The present study was designed to investigate the effects of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt. Frozen yogurt was prepared with different types of probiotic (Lactobacillus acidophilus and Bifidobacterium lactis) along with yogurt starter cul...

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Библиографические подробности
Опубликовано в: :Food Nutr Res
Главные авторы: Muzammil, Hafiz Shehzad, Rasco, Barbara, Sablani, Shyam
Формат: Artigo
Язык:Inglês
Опубликовано: Taylor & Francis 2017
Предметы:
Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC5345597/
https://ncbi.nlm.nih.gov/pubmed/28326004
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1080/16546628.2017.1290314
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