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Yogurt enrichment with Jerusalem artichoke (Helianthus tuberosus) flour as prebiotic source
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Yogurt enrichment with Jerusalem artichoke (Helianthus tuberosus) flour as prebiotic source
COVALIOV, Eugenia
;
GINCU, Ecaterina
;
CHIRSANOVA, Aurica
;
REȘITCA, Vladislav
URI:
http://repository.utm.md/handle/5014/26994
Date:
2021
Abstract:
This study was aimed to evaluate the effect of Jerusalem artichoke flour (JAF) addition in yoghurt compositions. Jerusalem artichoke flour was used up to 2% to improve the nutritional status of yoghurt.
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Articole din publicaţii internaţionale
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States
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