Effects of Apricot Fibre on the Physicochemical Characteristics, the Sensory Properties and Bacterial Viability of Nonfat Probiotic Yoghurts

In this study, the physical, chemical, rheological, and microbiological characteristics and the sensory properties of nonfat probiotic yoghurt produced at two different concentrations of apricot fibre (1% and 2%, w/v) and three different types of probiotic culture (Lactobacillus (L.) acidophilus LA-...

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Detalles Bibliográficos
Autores principales: Karaca, Oya Berkay, Güzeler, Nuray, Tangüler, Hasan, Yaşar, Kurban, Akın, Mutlu Buket
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6352206/
https://www.ncbi.nlm.nih.gov/pubmed/30669321
http://dx.doi.org/10.3390/foods8010033

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6352206/
https://www.ncbi.nlm.nih.gov/pubmed/30669321
http://dx.doi.org/10.3390/foods8010033

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