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All issues Dairy Sci. Technol., 89 6 (2009) 583-600 Recommend this article

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Effect of exopolysaccharides and inulin on the proteolytic, angiotensin-I-converting enzyme- and α-glucosidase-inhibitory activities as well as on textural and rheological properties of low-fat yogurt during refrigerated storage
Effet des exopolysaccharides et de l'inuline sur l'activité protéolytique, l'activité inhibitrice de l'enzyme de conversion de l'angiotensine I et de l'α-glucosidase, ainsi que sur les propriétés texturales et rhéologiques de yaourt allégé en matière grasse au cours du stockage réfrigéré.
Lata Ramchandran and Nagendra P. Shah
Dairy Sci. Technol., 89 6 (2009) 583-600
Published online: 28 October 2009
DOI: https://doi.org/10.1051/dst/2009039


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