Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties.
Jelena MiocinovicNikola TomicBiljana DojnovIgor TomasevicSanja StojanovicIlija DjekicZoran VujcicPublished in: Journal of the science of food and agriculture (2017)
Insoluble triticale fibre could therefore be used as a supplement to produce functional yoghurt. © 2017 Society of Chemical Industry.
Keyphrases