April 25, 2024 In Unkategorisiert
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 Manuscript
DOI: 10.1039/D4FB00101J, Paper
DOI: 10.1039/D4FB00101J, Paper
Open Access
  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 Duary
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 along with…
The content of this RSS Feed (c) The Royal Society of Chemistry
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 along with…
The content of this RSS Feed (c) The Royal Society of Chemistry
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