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February 27, 2024Nutrition & Food Science

The effects of fortification of yogurt with various functional flours on survival and growth of probiotic bacteria and sensory properties of the yogurt

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Authors

ADAlissa Nicole DeBruyneSHSharareh Hekmat

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Cite This Study

DeBruyne et al. (2024) studied this question.

synapsesocial.com/papers/68e7757db6db6435876ea669https://doi.org/10.1108/nfs-11-2023-0257
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Formulation and characterisation of functional dietary yogurt with <i>Lactococcus lactis</i> R7 and <i>Psidium cattleianum</i> extract: evaluation of probiotic viability and physicochemical, bioactive and sensory properties2026
  2. 2In Vitro Gastrointestinal Stability and Functional Evaluation of Yogurt Fortified With Paraprobiotics and Postbiotics2026
  3. 3Development and shelf life evaluation of plant milk based yogurt enriched with Lacticaseibacillus rhamnosus and Lacticaseibacillus paracasei2025
  4. 4Development of Yogurt Products Containing Plant-Derived Ingredients and Saccharomyces cerevisiae Biomass Enriched with Curcumin and Ergosterol2026 · 1 citations
  5. 5Quinoa protein hydrolysates improved the qualities and volatiles of yogurt fermented by Lactobacillus plantarum2024 · 7 citations