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. 2019 Oct 10;8(10):468. doi: 10.3390/foods8100468

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© 2019 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Texture profile analysis of the control plain yogurt (S1), probiotic yogurt with 0.5% S. boulardii (S2), synbiotic yogurt with 0.5% S. boulardii + 1% inulin (S3), 0.5% S. boulardii + 1.5% inulin (S4), and 0.5% S. boulardii + 2% inulin (S5). Different letters denote statistical differences (p < 0.05).