Fat-free plain yogurt manufactured with inulins of various chain lengths and Lactobacillus acidophilus.

Aryana, K J; Plauche, S; Rao, R M; McGrew, P; Shah, N P

Aryana, K J; Plauche, S; Rao, R M; McGrew, P; Shah, N P.

Affiliation

Aryana KJ; School of Animal Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA. karyana@agcenter.lsu.edu

J Food Sci ; 72(3): M79-84, 2007 Apr.

Article in En | MEDLINE | ID: mdl-17995804

Subject(s)

Inulin/chemistry; Lactobacillus acidophilus/growth & development; Probiotics; Rheology; Yogurt; Colony Count, Microbial; Color; Consumer Behavior; Humans; Hydrogen-Ion Concentration; Sensation; Taste; Time Factors; Viscosity; Yogurt/analysis; Yogurt/microbiology

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Collection: 01-internacional Database: MEDLINE Main subject: Rheology / Yogurt / Probiotics / Inulin / Lactobacillus acidophilus Limits: Humans Language: En Journal: J Food Sci Year: 2007 Document type: Article Affiliation country: United States Country of publication: United States

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