HIGHLIGHTS
- who: Abid Sarwar et al. from the Technology Research Center of Food Additives, Beijing Technology and Business University have published the research work: Effect of Chilled Storage on Antioxidant Capacities and Volatile Flavors of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii CNCM I-745 in Combination with Inulin, in the Journal: (JOURNAL)
- what: This study was designed to study the effect of fermentation and and volatile of probiotic and synbiotic yogurt by incorporation of S. and inulin at 1% 1.5% and 2% (w/v) compared with the probiotic and control plain yogurt. Owing . . .
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