Low‐calorie synbiotic yoghurt from indigenous probiotic culture and combination of inulin and oligofructose: Improved sensory, rheological, and textural attributes-Reference-Cited by-同舟云学术

Low‐calorie synbiotic yoghurt from indigenous probiotic culture and combination of inulin and oligofructose: Improved sensory, rheological, and textural attributes

Published:2021-02-12 Issue:4 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Chand Prittam¹,Kumar M. Dharani¹,Singh Ashish Kumar¹,Deshwal Gaurav Kr¹,Rao Priyanka Singh²,Tomar Sudhir K.³,Sharma Heena¹^ORCID

Affiliation:

1. Food Technology Lab, Dairy Technology Division ICAR‐National Dairy Research Institute Karnal India

2. Dairy Chemistry and Bacteriology Section ICAR‐National Dairy Research InstituteSouthern Regional Station Bengaluru India

3. Dairy Microbiology Division ICAR‐National Dairy Research Institute Karnal India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15322

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3. Functional and therapeutic potential of inulin: A comprehensive review

4. Sensory and microbiological quality of yogurt drinks with prebiotics and probiotics

5. The possibility of producing synbiotic yogurt containing mint extracts;Al‐Shawi S. G.;EurAsian Journal of BioSciences,2020

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