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

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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

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Item type Article
URI https://vuir.vu.edu.au/id/eprint/32333
DOI https://doi.org/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 133 - View on Scopus
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