Non-fermented synbiotic drink based on lactic cheese whey which incorporates Lactobacillus rhamnosus GG and Lactobacillus paracasei
The use of acid whey in food formulations is one way to reduce the environmental problems associated with its disposal. In the present study, a new formulation of a drinking dessert was prepared using Lactic cheese whey, milk, xanthan gum at 4 levels (0, 0.1, 0.2 and 0.3%), resistant corn starch at...
محفوظ في:
| المؤلفون الرئيسيون: | , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
ISEKI_Food Association (IFA)
2019-10-01
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| سلاسل: | International Journal of Food Studies |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.iseki-food-ejournal.com/article/302 |
| الوسوم: |
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