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...
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| Главные авторы: | , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
ISEKI_Food Association (IFA)
2019-10-01
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| Серии: | International Journal of Food Studies |
| Предметы: | |
| Online-ссылка: | https://www.iseki-food-ejournal.com/article/302 |
| Метки: |
Нет меток, Требуется 1-ая метка записи!
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