Influence of Sweet Lupine Husk’s Addition on Fat-Free Stirred Yogurt Properties
نویسندگان
چکیده
منابع مشابه
Rheological properties of probiotic non-fat yogurt containing Lactobacillus reuteri: Effects of inulin addition, inoculum level and fermentation temperature
The simultaneous effects of inulin addition (0-4%w/w), probiotic inoculum level (1-3%v/v) and fermentation temperature (37-45°C) on the dynamic rheological properties of probiotic non-fat yogurt were studied using response surface methodology. Frequency sweep tests were performed to measure structure strength and type of structure. Linear viscoelastic range in term of strain (LVE), structure st...
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ژورنال
عنوان ژورنال: International Journal of Dairy Science
سال: 2021
ISSN: 1811-9743
DOI: 10.3923/ijds.2021.41.47