Quality assessment of yogurt enriched with different types of fibers
Author:
Affiliation:
1. Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania.
2. Faculty of Engineering, Department of Food and Chemical Engineering, ‘Vasile Alecsandri’ University of Bacau, Bacau, Romania
Funder
Romanian National Authority for Scientific Research and Innovation, CNCS/CCCDI – UEFISCDI
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/19476337.2018.1483970
Reference40 articles.
1. Physicochemical evaluation of sheep milk yogurts containing different levels of inulin
2. Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt
3. Application of Response Surface Methodology to Improve Fermentation Time and Rheological Properties of Probiotic Yogurt Containing Lactobacillus reuteri
4. Effect of inulin and agave fructans addition on the rheological, microstructural and sensory properties of reduced-fat stirred yogurt
5. Quality attributes of a heart healthy yogurt
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