Effects of inulin and polydextrose on physicochemical and sensory properties of low-fat set yoghurt with probiotic-cultured banana purée

LWT

Volumn 51, Issue 1, 2013, Pages 30-36

  Srisuvor, Nutthaya ^a   Chinprahast, Ninnart ^a   Prakitchaiwattana, Cheunjit ^a   Subhimaros, Suwanna ^a  

^a CHULALONGKORN UNIVERSITY   (Thailand)

Author keywords

Inulin; Low fat set yoghurt; Polydextrose; Prebiotic; Probiotic

Indexed keywords

FRUITS; PHYSICOCHEMICAL PROPERTIES; POLYSACCHARIDES;

INULIN; LOW-FAT SET YOGHURT; POLYDEXTROSE; PREBIOTICS; PROBIOTIC;

PROBIOTICS;

LACTOBACILLUS PARACASEI;

EID: 84871102967     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.10.018     Document Type: Article

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