Impact of Inulin Addition on Properties of Natural Yogurt
The influence of the amount of inulin addition (3%, 6%, 9%, 12% or 15% <i>w</i>/<i>w</i>) on the physicochemical properties of natural yogurt was analyzed. The acidity (titration; pH), texture parameters (penetration test), viscosity curves (rotational rheometer), microrheolo...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-06-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/10/12/4317 |