Determination of Certain Quality Characteristics of Probiotic Yoghurts Produced with Different Prebiotic Combinations During Storage

In this study, eight probiotic yoghurt batches were prepared with inulin and demineralised whey powder combinations (d-whey powder) and ABT-2 (Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium sp.) as a starter culture. The addition of inulin, demineralised whey powder and th...

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Veröffentlicht in:	Akademik Gıda 2014-02, Vol.12 (2)
Hauptverfasser:	Yüksel,Arzu Kavaz, Bakırcı,İhsan
Format:	Artikel
Sprache:	eng
Schlagworte:	Pazarlama
Online-Zugang:	Volltext
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