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Yogurt enrichment with Jerusalem artichoke (Helianthus tuberosus) flour as prebiotic source

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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Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

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