Effect of Pumpkin Cultivar on the Selected Quality Parameters of Functional Non-Dairy Frozen Desserts
This study was conducted to investigate the influence of pumpkin cultivar as a fermented semi-product on the selected quality parameters of functional non-dairy frozen desserts, which were prepared using the potentially probiotic strain cultures <i>L. rhamnosus</i> Lock 0900 and <i>L. casei</i> O14....
Bewaard in:
| Hoofdauteurs: | , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
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MDPI AG
2022-08-01
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| Reeks: | Applied Sciences |
| Onderwerpen: | |
| Online toegang: | https://www.mdpi.com/2076-3417/12/16/8063 |
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