Quality assessment of yogurt enriched with different types of fibers;Valoración cualitativa de yogurt enriquecido con distintos tipos de fibra

CYTA - Journal of Food

Volumn 16, Issue 1, 2018, Pages 859-867

  Dabija, Adriana ^a   Codină, Georgiana Gabriela ^a   Gâtlan, Anca Mihaela ^a   Rusu, Lăcrămioara ^b  

^a STEFAN CEL MARE UNIVERSITY OF SUCEAVA   (Romania)

^b VASILE ALECSANDRI UNIVERSITY OF BACAU   (Romania)

Author keywords

Dietary fibers; Functional food; Rheological properties; Yogurt quality

Indexed keywords

DAIRY PRODUCTS; FUNCTIONAL FOOD;

DIETARY FIBERS; DIFFERENT PROPORTIONS; LABORATORY CONDITIONS; MANUFACTURING PROCESS; QUALITY ASSESSMENT; RHEOLOGICAL PROPERTY; SENSORY CHARACTERISTICS; SYNERESIS VALUE;

FIBERS;

EID: 85055574255     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2018.1483970     Document Type: Article

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