Effects of selected factors on rheological and textural properties of probiotic yoghurt
The aim of this work was to study the influence of inulin (1 %), combination of inulin (1 %) and acacia honey (4 %), heat treatment of milk, and storage time on the rheological and textural properties of probiotic yoghurt. Rheological properties were assessed trough viscosity, syneresis and texture...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2011-03-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=97640 |