Rheological and textural properties of emulsion spreads based on milk fat and inulin with the addition of probiotic bacteria
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference54 articles.
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2. Combination of Prebiotic Inulin and Probiotics intervention on the Physicochemical, Microbiological, and Sensory Properties of an Innovative Synbiotic Ras Cheese;Egyptian Journal of Chemistry;2022-09-14
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4. Addition of Trans-Resveratrol-Loaded Highly Concentrated Double Emulsion to Yoghurts: Effect on Physicochemical Properties;International Journal of Molecular Sciences;2021-12-22
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