Quality assessment of yogurt enriched with different types of fibers
This study evaluated the effect of the addition of four different types of dietary fibers on the rheological, physicochemical and sensory characteristics of yogurt. The four types of fibers (inulin, pea, oat and wheat) were added in the yogurt formulation in different proportions (1%–2.5%) using cla...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2018.1483970 |