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The physical quality and microstructure of symbiotic yogurt fortified with inulin at various pH values

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This research revealed the effect of inulin addition towards the quality of observed symbiotic yogurt. The symbiotic yogurt fortified with 2% of inulin was being analyzed in relation to its physical quality (emulsion stability, emulsion activity, viscosity, syneresis and water holding capacity) and microstructure at various pH values: pH (1) 5.0, pH (2) 4.5 and pH (3) 4.0. | The physical quality and microstructure of symbiotic yogurt fortified with inulin at various pH values

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The physical quality and microstructure of symbiotic yogurt fortified with inulin at various pH values

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