Effects of Short-Chain and Long-Chain Inulin on the Quality of Probiotic Yogurt Containing L actobacillus rhamnosus
Author:
Affiliation:
1. Department of Food Engineering; Uludag University; Gorukle Bursa 16059 Turkey
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12343/fullpdf
Reference72 articles.
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2. Variation in organic acids content during ripening of pickled white cheese;Akalin;J. Dairy Sci.,2002
3. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream;Akin;Food Chem.,2007
4. Quality attributes of yogurt with Lactobacillus casei and various prebiotics;Aryana;LWT-Food Sci. Technol.,2007
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