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Characterization of functional, biochemical and textural properties of synbiotic low-fat yogurts during refrigerated storage

Lata Ramchandran, Nagendra Prasad Shah

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Key concepts: Streptococcus thermophilus, Food science, Inulin, Probiotic, Chemistry, Lactobacillus acidophilus, Lactobacillus, Lactobacillus casei

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Characterization of functional, biochemical and textural properties of synbiotic low-fat yogurts during refrigerated storage — Research Paper | ScholarLens