Utilization of inulin extracted from chicory (Cichorium intybus L.) roots to improve the properties of low-fat synbiotic yoghurt
The present study was aimed to extract and purify inulin from chicory roots and evaluate the physicochemical properties and functional groups of the purified inulin for comparison with those of standard chicory inulin. This study investigated the impact of various inulin concentrations on of low-fat...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-06-01
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| Series: | Annals of Agricultural Sciences |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0570178320300142 |