Application of Response Surface Methodology to Improve Fermentation Time and Rheological Properties of Probiotic Yogurt Containing Lactobacillus reuteri

Food and Bioprocess Technology

Volumn 5, Issue 4, 2012, Pages 1394-1401

  Bitaraf, Mona Sadat ^a   Khodaiyan, Faramarz ^a   Mohammadifar, Mohammad Amin ^b   Mousavi, Seyed Mohammad ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

^b SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Inulin; Probiotic; Response surface methodology; Rheological properties; Yogurt

Indexed keywords

INULIN; PROBIOTICS; RESPONSE SURFACE METHODOLOGY; RHEOLOGICAL PROPERTY; YOGURT;

DAIRY PRODUCTS; POLYSACCHARIDES; RHEOLOGY; SURFACE PROPERTIES;

FERMENTATION;

LACTOBACILLUS REUTERI;

EID: 84859435893     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0433-2     Document Type: Article

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