The influence of almond flour, inulin and whey protein on the sensory and microbiological quality of goat milk yogurt
Agata Mazzaglia, Veronika Legarová, Rossella Giaquinta, Carmela Maria Lanza, Cristina Restuccia
Topics & Concepts
Food scienceStarterStreptococcus thermophilusInulinAromaFlavorChemistryFermentationLactobacillusBiologyMeat and Animal Product QualityProbiotics and Fermented FoodsSensory Analysis and Statistical Methods