Addition of inulin to probiotic yogurt: Viability of probiotic bacteria (Bifidobacterium bifidum) and sensory characteristics

The objective of this work was to study the effect of different concentrations of inulin (0.2, 0.4, and 0.6%) on the viability of probiotic bacteria (Bifidobacterium bifidum) and sensory characteristics of probiotic yogurt. The yogurt was manufactured with Lactobacillus delbruckii ssp. bulgaricus (L...

Descripción completa

Detalles Bibliográficos
Autores principales: Kamel, Dalia G., Hammam, Ahmed R.A., Alsaleem, Khalid A., Osman, Dina M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7958560/
https://www.ncbi.nlm.nih.gov/pubmed/33747485
http://dx.doi.org/10.1002/fsn3.2154

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7958560/
https://www.ncbi.nlm.nih.gov/pubmed/33747485
http://dx.doi.org/10.1002/fsn3.2154

Ejemplares similares