Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage

Full text for this resource is not available from the Research Repository.

Sah, Baidya Nath Prasad ORCID: 0000-0001-8047-2785, Vasiljevic, Todor ORCID: 0000-0003-1395-7349, McKechnie, Sandra and Donkor, Osaana ORCID: 0000-0001-9565-9024 (2016) Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage. LWT - Food Science and Technology, 65. 978 - 986. ISSN 0023-6438

Dimensions Badge

Altmetric Badge

Item type Article
URI https://vuir.vu.edu.au/id/eprint/32333
DOI 10.1016/j.lwt.2015.09.027
Official URL http://www.sciencedirect.com/science/article/pii/S...
Subjects Historical > FOR Classification > 0908 Food Sciences
Current > Division/Research > College of Science and Engineering
Current > Division/Research > College of Health and Biomedicine
Keywords probiotics; dairy; dietary fibre; prebiotics
Citations in Scopus 194 - View on Scopus
Download/View statistics View download statistics for this item

Search Google Scholar

Repository staff login