Optimization of water chestnut () starch, fructo-oligosaccharide and inulin concentrations for low-fat flavoured yogurt consisting of a probiotic strain
Water chestnut ( Trapa bispinosa ) starch has technical and functional qualities that are mostly comparable to those of traditional sources. In this study, low-fat flavoured probiotic yogurt was prepared with the addition of Lacticaseibacillus rhamnosus (ATCC 7469), mango pulp and water chestnut sta...
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Published in | Sustainable Food Technology Vol. 2; no. 3; pp. 837 - 848 |
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Main Authors | , , , , , , |
Format | Journal Article |
Published |
23.05.2024
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Online Access | Get full text |
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