Changes in the physicochemical and microbiological properties of probiotic-fermented low-fat yoghurt enriched with barley β-glucan during cold storage
This study aimed to investigate the quality attributes of probiotic-fermented low-fat yoghurt enriched with barley β-glucan (BβG) during cold storage (5 °C) for 21 days. Low-fat yoghurt formulation was based on substitution of fat in the skim milk (SM) with BβG (0.75 %, w/v). Four formulations of yo...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2018-01-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/303645 |
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