Effect of Inulin on the Texture, Rheological Properties, and Microstructure of Synbiotic Yogurt

التفاصيل البيبلوغرافية
العنوان:	Effect of Inulin on the Texture, Rheological Properties, and Microstructure of Synbiotic Yogurt
المؤلفون:	Xiao ZHAO, Kun DU, Yuan ZHANG
المصدر:	Shipin gongye ke-ji, Vol 44, Iss 1, Pp 72-77 (2023)
بيانات النشر:	The editorial department of Science and Technology of Food Industry, 2023.
سنة النشر:	2023
المجموعة:	LCC:Food processing and manufacture
مصطلحات موضوعية:	synbiotic yogurt, inulin, probiotic, texture, rheological, microstructure, Food processing and manufacture, TP368-456
الوصف:	The aim of this study was to investigate the effect of different prebiotic (inulin, fructooligosaccharides, and galactooligosaccharides) on textural, rheological, and microstructural properties of synbiotic yogurt. The results showed that synbiotic yogurt group fortified with inulin could significantly improve the water holding capacity and hardness (P
نوع الوثيقة:	article
وصف الملف:	electronic resource
اللغة:	Chinese
تدمد:	1002-0306
Relation:	https://doaj.org/toc/1002-0306
DOI:	10.13386/j.issn1002-0306.2022030241
URL الوصول:	https://doaj.org/article/bef6c67a90d34660a77e4ca5b3d976a8
رقم الأكسشن:	edsdoj.bef6c67a90d34660a77e4ca5b3d976a8
قاعدة البيانات:	Directory of Open Access Journals

الوصف
تدمد:	10020306
DOI:	10.13386/j.issn1002-0306.2022030241