FORTIFICATION OF LOW-FAT YOGURT WITH MELLOCO FLOUR (ULLUCUS TUBEROSUS): PHYSICOCHEMICAL AND RHEOLOGICAL EFFECTS

Article

Abstract: Yogurt is a fermented milk product containing Lactic Acid Bacteria (BAL) (Lactobacillus bulgaricus a

Palabras claves:

Enriched, Fermentation, melloco, Microbial growth, Physicochemical properties, rheology, Sensorial properties, yogurt

Autores:

Diego Salazar Garces, H. J. Sánchez, Lander Vinicio Pérez, Sánchez E., V. M. Cando

Fuentes:

scopus