Effect of exopolysaccharides and inulin on the proteolytic, angiotensin-I-converting enzyme- andα-glucosidase-inhibitory activities as well as on textural and rheological properties of low-fat yogurt during refrigerated storage

Published 2009 View Full Article

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Title
Effect of exopolysaccharides and inulin on the proteolytic, angiotensin-I-converting enzyme- andα-glucosidase-inhibitory activities as well as on textural and rheological properties of low-fat yogurt during refrigerated storage
Authors
Keywords
-
Journal
Dairy Science & Technology
Volume 89, Issue 6, Pages 583-600
Publisher
Springer Nature
Online
2009-10-27
DOI
10.1051/dst/2009039

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