Influence of fat substitution by inulin on fermentation process and physical properties of set yoghurt evaluated by an optical sensor
Óscar Montaño Arango, Antonio José Trujillo, M. Castillo
Topics & Concepts
SyneresisInulinFood scienceChemistryFat substituteFermentationRheologyCoagulationChewinessMaterials sciencePsychiatryPsychologyComposite materialMicrobial Metabolites in Food BiotechnologyBotanical Research and ApplicationsProteins in Food Systems