Work

Inulins improve sensoric and textural properties of low-fat yoghurts

Year: 2006

Type: article

Source: International Dairy Journal

DOI: 10.1016/j.idairyj.2005.10.011

Authors: P. Kip, D. Meyer, R.H. Jellema

Language: English

Topic: Microbial Metabolites in Food Biotechnology

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2027083971

FWCI: 7.122

Cites: 23

Cited by: 204

Related to: 10