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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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| Pubblicato in: | Food Nutr Res |
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| Autori principali: | , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Taylor & Francis
2017
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| Soggetti: | |
| Accesso online: | 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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