Determination of gelation properties and bio‐therapeutic potential of black carrot fibre‐enriched functional yoghurt produced using pectin and gum arabic as prebiotic

Autor:	Saliha Karaman, Tulay Ozcan
Rok vydání:	2021
Předmět:	food.ingredient Pectin Chemistry Process Chemistry and Technology Prebiotic medicine.medical_treatment Bioengineering law.invention Probiotic food law medicine Gum arabic Food science Food Science
Zdroj:	International Journal of Dairy Technology. 74:505-517
ISSN:	1471-0307 1364-727X
DOI:	10.1111/1471-0307.12776
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::38d2e4280ccf8bbab496b980c2088132 https://doi.org/10.1111/1471-0307.12776 Zobrazit plný text záznamu