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Effect of Inulin DP on Various Properties of Sugar-Free Dark Chocolates Containing Lactobacillus paracasei and Lactobacillus acidophilus
(Walter De Gruyter Gmbh, 2017)
In the present study, the effect of different polymerization degree of inulin on the quality parameters of conventional and sugar-free dark chocolate products as well as on the vitality of probiotics used in the chocolates ...
Development of vegan kefir fortified with Spirulina platensis
(Elsevier, 2021)
The choices for dairy products have increased in recent years because of medical recommendations or lifestyle preferences. This study was set out to assess the importance of Spirulina platensis fortification in vegan kefir ...
Textural and rheological characterisation of yoghurts produced with cultures isolated from traditional back-slopped yoghurts
(Elsevier Sci Ltd, 2023)
Cultures isolated from artisanal yoghurts were evaluated for yoghurt production with preserved tradi-tional properties. In this context, the textural, microbiological, physicochemical properties, and acidifi-cation kinetics ...