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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...

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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

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