Volume 13, Issue 3 (October 2026)
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Highlights
- P. freudenreichii and inulin synergistically improved yogurt quality.
- Metabolic shift from lactic to propionic acid enhanced pH stability.
- Synbiotic yogurt had 1.76-fold higher water retention than control.
- Viscosity index peaked in synbiotic yogurt, 78% higher than control.
- The combination effectively reduces post-acidification during cold storage.
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