Optimization of synbiotic yogurts with yacon pulp (Smallanthus sonchifolius) and assessment of the viability of lactic acid bacteria
The aim of this study was check the effects of sugar, yacon pulp and skimmed milk powder in the aroma, flavour, texture, appearance, overall impression and intent to purchase on synbiotic yogurts to optimize the formulation using Response Surface Methodology....
Shranjeno v:
| izdano v: | Ciência e Tecnologia de Alimentos |
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| Principais autores: | , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2017
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| Teme: | |
| Online dostop: | https://www.redalyc.org/articulo.oa?id=395951059002 |
| Oznake: |
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