Physico-chemical, textural, microbiological and sensory properties together with fatty acid profiles of presumptive probiotic yoghurts fortified with persimmon (diospyros kaki) powder

HIGHLIGHTS

• What: The main reason why dairy products are known as the principal probiotic products in the functional food market is that the buffering property of milk ensures the viability of probiotics during storage and fermentation (do Espírito Santo et_al, 2012).
• Who: Fatty acid profile et al. from the Cambridge University Press on behalf of Faculty of Agriculture Biometry and Genetics Unit, Ankara University, Ankara, Turkey have published the paper: cambridge.org/dar Cite this Article: N B and textural microbiological and sensory properties together with profiles of presumptive probiotic yoghurts fortified with, in the . . .
  

   

  

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