The Effect of Oligofructose, Lactulose and Inulin Mixture as Prebiotic on Physicochemical Properties of Synbiotic Yogurt

Subject Areas : food microbiology

A. R. Aghajani ¹ , R. Pourahmad ² , H. R. Mahdavi Adeli ³

1 - M. Sc. of Food Science and Technology, Mahallat Branch, Islamic Azad University, Mahallat, Iran.
2 - Assistant Professor of Food Science and Technology Department, Varamin Branch, Islamic Azad University, Varamin, Iran.
3 - Assistant Professor of Animal Science Research Institute, Karaj, Iran.

Received: 2013-10-20 Accepted : 2014-11-13 Published : 2014-06-21

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References:

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