Work

The effect of inulin as a fat replacer on the quality of set‐type low‐fat yogurt manufacture

Year: 2005

Type: article

Source: International Journal of Dairy Technology

DOI: 10.1111/j.1471-0307.2005.00210.x

Authors: M GUVEN, K YASAR, O B KARACA, A A HAYALOGLU

Institutions: Cukurova University, Çanakkale Onsekiz Mart Üniversitesi, Inonu University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2135307176

FWCI: 6.691

Cites: 21

Cited by: 269

Related to: 10