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The present study was aimed to extract and purify inulin from chicory roots and evaluate the physicochemical properties and functional groups of the purified inulin for comparison with those of standard chicory inulin. This study investigated the impact of various inulin concentrations on of low-fat yoghurt quality, including physicochemical, microstructural, textural and sensory properties, the impact of inulin as a prebiotic on the growth and viability of synbiotic yoghurt. |
