Effects of cross-linked inulin with different polymerisation degrees on physicochemical and sensory properties of set-style yoghurt

International Dairy Journal

Volumn 94, Issue , 2019, Pages 46-52

  Li, Yao ^a   Shabani, Kinyoro Ibrahim ^a   Qin, Xiaoli ^a   Yang, Rong ^a   Jin, Xuedong ^a   Ma, Xiaohan ^a   Liu, Xiong ^a  

^a SOUTHWEST UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ADHESIVES; PHYSICOCHEMICAL PROPERTIES; POLYMERIZATION;

BACTERIAL COUNT; CELL VIABILITY; LACTOBACILLUS DELBRUECKII; LONG-CHAIN INULINS; OVERALL ACCEPTABILITY; SENSORY PROPERTIES; STREPTOCOCCUS THERMOPHILUS; SYNERESIS VALUE;

POLYSACCHARIDES;

EID: 85063726819     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2019.02.009     Document Type: Article

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