Effect of inulin on the physicochemical properties, flow behavior and probiotic survival of frozen yogurt

Journal of Food Science and Technology

Volumn 51, Issue 10, 2014, Pages 2809-2814

  Rezaei, Rahil ^a   Khomeiri, Morteza ^a   Aalami, Mehran ^a   Kashaninejad, Mahdi ^a  

^a Food Science and Technology Department   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

DAIRIES; DAIRY PRODUCTS; POLYSACCHARIDES; PROBIOTICS;

BEST MODEL; BIFIDOBACTERIUM LACTIS; FLOW BEHAVIORS; LACTOBACILLUS ACIDOPHILUS; MELTING PROPERTIES; POWER-LAW; PSEUDOPLASTIC; SENSORY CHARACTERISTICS;

PHYSICOCHEMICAL PROPERTIES;

EID: 85027949098     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0751-7     Document Type: Article

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