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- W2146387574 abstract "Abstract The objective of this work was to study the effect of different dietary fibers on rheological properties of yoghurts fortified with these fibers [1, 2, 3]. Commercial fibers from apple and inulin were used. The effect of addition of dietary fibers in yoghurt [4, 5] was investigated by a rotational viscometer, Brookfield viscometer (Brookfield Engineering Inc., Model RV-DV I Prime) with RV spindles. The Brookfield viscometer DV I Prime with disk spindles represents an easy and cheap method for rheological characterization of non-Newtonian fluids, in this case of yoghurt. Syneresis and pH did not show any difference, while only apple fiber yoghurt showed colour differences compared to control." @default.
- W2146387574 created "2016-06-24" @default.
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- W2146387574 date "2013-06-01" @default.
- W2146387574 modified "2023-09-26" @default.
- W2146387574 title "Influence of dietary fiber addition on some properties of yoghurt" @default.
- W2146387574 cites W1548081518 @default.
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- W2146387574 doi "https://doi.org/10.2478/auoc-2013-0003" @default.
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