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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...
Gorde:
| Argitaratua izan da: | Food Nutr Res |
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| Egile Nagusiak: | , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Taylor & Francis
2017
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| Gaiak: | |
| Sarrera elektronikoa: | 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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