Effect of exopolysaccharides and inulin on the proteolytic, angiotensin-I-converting enzyme- and α-glucosidase-inhibitory activities as well as on textural and rheological properties of low-fat yogurt during refrigerated storage

Dairy Science and Technology

Volumn 89, Issue 6, 2009, Pages 583-600

  Ramchandran, Lata ^a   Shah, Nagendra P ^a  

^a VICTORIA UNIVERSITY   (Australia)

Author keywords

ACE inhibition; Exopolysaccharide; Inulin; Low fat yogurt; Rheology

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS DELBRUECKII; STREPTOCOCCUS THERMOPHILUS;

EID: 71749083621     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1051/dst/2009039     Document Type: Article

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