Probiotic stability of yoghurts containing Jerusalem artichoke inulins during refrigerated storage
Experimentally prepared Jerusalem artichoke inulins (JAI) were compared with two commercial chicory root inulins for their prebiotic potentials in media broth model and growth-sustaining ability in non-fat yoghurts. Experimental yoghurts were made with 12% reconstituted skim milk (RSM) supplemented...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2009-07-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464609000516 |