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Utilization of Inulin as a Fat Replacer in the Development of Low-Fat Yogurt
A K M Humayun Kober * , Jewel Chandra Bhowmik Bhowmik , Umme Salma Amin Amin , Md. Ridoy Chowdhury Chowdhury , Tanzina Hossain Hossain , Takrim Mohammad Nakib Nakib
Department of Dairy and Poultry Science, Faculty of Veterinary Medicine, Chattogram Veterinary and Animal Sciences University, Khulshi, Chattogram- 4225, Bangladesh
Abstract:   (118 Views)
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Keywords: Chemical composition, Fat replacer, Inulin, Low-fat yogurt, Sensory evaluation
     
Type of article: orginal article | Subject: public specific
Received: 2025/08/4
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