Rheological properties of probiotic non-fat yogurt containing <i>Lactobacillus reuteri</i>: Effects of inulin addition, inoculum level and fermentation temperature
1. Rheological properties of probiotic non-fat yogurt containing Lactobacillus reuteri: Effects of inulin addition, inoculum level and fermentation temperature

Mona Sadat Bitaraf; Faramarz Khodaiyan; Seyed Saeid Hosseini

Volume 1, Issue 2 , Summer and Autumn 2018, , Pages 109-116

Abstract
  The simultaneous effects of inulin addition (0-4%w/w), probiotic inoculum level (1-3%v/v) and fermentation temperature (37-45°C) on the dynamic rheological properties of probiotic ...  Read More