Effects of Apricot Fibre on the Physicochemical Characteristics, the Sensory Properties and Bacterial Viability of Nonfat Probiotic Yoghurts.

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作者： Oya Berkay,Karaca ^[1] ; Nuray,Güzeler ^[2] ; Hasan,Tangüler ^[3] ; Kurban,Yaşar ^[4] ; Mutlu Buket,Akın ^[5]

作者单位： Karatas School of Tourism and Hotel Management, Cukurova University, 01903 Adana, Turkey. obkaraca@cu.edu.tr. ^[1] Agricultural Faculty, Department of Food Engineering, Cukurova University, 01330 Adana, Turkey. nguzeler10@gmail.com. ^[2] Faculty of Engineering, Department of Food Engineering, Nigde University, 51245 Nigde, Turkey. htanguler@nigde.edu.tr. ^[3] Department of Food Engineering, Osmaniye Korkut Ata University, 80000 Osmaniye, Turkey. kurbanyasar@osmaniye.edu.tr. ^[4] Faculty of Engineering, Department of Food Engineering, Harran University, 63100 Şanlıurfa, Turkey. mutluakin@harran.edu.tr. ^[5]

关键词 Bifidobacterium BB-12 L. acidophilus LA-5 apricot fibre lactic and acetic acids probiotic yoghurt

DOI 10.3390/foods8010033

PMID 30669321

发布时间 2020-09-30

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Foods (Basel, Switzerland)

2019年8卷1期

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Effects of Apricot Fibre on the Physicochemical Characteristics, the Sensory Properties and Bacterial Viability of Nonfat Probiotic Yoghurts.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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Effects of Apricot Fibre on the Physicochemical Characteristics, the Sensory Properties and Bacterial Viability of Nonfat Probiotic Yoghurts.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

相关期刊

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