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Optimization of water chestnut (Trapa bispinosa) starch, fructo-oligosaccharide and inulin concentrations for low-fat flavoured yogurt consisting probiotic Lacticaseibacillus rhamnosus pressure

Sustainable Food Technol., 2024, Accepted ManuscriptDOI: 10.1039/D4FB00101J, Paper Open Access &nbsp This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence. Sangita Borah, Tridisha Kakoty, Pallab Kumar Borah, Nikhil Kumar Manhot, Dibyakanta Seth, Falguni Patra, Raj Kumar DuaryWater chestnut (Trapa bispinosa)

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