Evaluation of Sensory Properties of Probiotic Yogurt Containing Food Products with Prebiotic Fibresin Mwanza, Tanzania

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

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"Evaluation of Sensory Properties of Probiotic Yogurt Containing Food Products with Prebiotic Fibresin Mwanza, Tanzania"
written by Stephanie L. Irvine, Sharareh Hekmat,
published by Food and Nutrition Sciences, Vol.2 No.5, 2011

has been cited by the following article(s):

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[5]	Exploring the prebiotic potential of xanthan gum and its modified forms for the production of synbiotic yogurt Journal of Food Processing and Preservation, 2022 DOI:10.1111/jfpp.17053

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[7]	Effect of purple sweet potato levels (Ipomoea batatas L.) carbohydrate sources on fermentation kinetics and lactic acid production by Lactobacillus paracasei IOP Conference Series: Earth and Environmental Science, 2021 DOI:10.1088/1755-1315/686/1/012048

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[9]	Anti-Obesity Effect of Yoghurt Synbiotic in High Fat Diet Induced Wistar Rats IOP Conference Series: Earth and Environmental Science, 2020 DOI:10.1088/1755-1315/478/1/012052

[10]	Enzymatic conversion of milk lactose to prebiotic galacto-oligosaccharides to produce low lactose yogurt Journal of Food Processing and Preservation, 2018 DOI:10.1111/jfpp.13586

[11]	Applications of prebiotics in food industry: A review Food Science and Technology International, 2017 DOI:10.1177/1082013217721769

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