The Effect of Storage on Potentially Synbiotic Emulsion Spread Based on Milk Fat and Inulin
The effect of four-week storage of milk fat–inulin emulsion as a product designed for spreading on bread was analysed. The emulsion contained 20% inulin, 20% milk fat, and 2% whey protein concentrate as an emulsifier. Salt (0.2%), β-carotene (0.04%), <i>Lactobacillus acidophilus</i> La-5...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-12-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/12/23/12310 |