Effect of acacia exudate gum on milk gel fermentation of flavoured synbiotic yoghurt enriched with Daucus carota L. ssp. sativus var. atrorubens Alef fibre
Fortifying yoghurt or dairy products with fibres and probiotic bacteria is an increasing interest to create functional foods with health benefits and improve their functionality. In this study milk fermented with acacia exudate gum and black carrot (Daucus carota L. ssp. sativus var. atrorubens alef...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2021-01-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/394921 |