Codice QR

PREPARATION AND PROPERTIES OF PROBIOTIC FROZEN YOGHURT MADE WITH SWEET POTATO AND PUMPKIN

Low-fat frozen yoghurt was made by using commercial probiotic (Lactobacillus acidophilus, Streptococcus thermophilus & bifidobacteria) and traditional (Lactoba-cillus delbrueckii ssp. bulgaricus & Streptococcus thermophilus) starters; as well as; roasted red sweet potato and pumpkin for enhancing nu...

Descrizione completa

Salvato in:
Autori principali: Gehan A.M. Hussein, I.E. Aumara
Natura: Artigo
Lingua:Árabe
Pubblicazione: The Union of Arab Universities 2006-09-01
Serie:Arab Universities Journal of Agricultural Sciences
Soggetti:
probiotic frozen yoghurt
sweet potato
pumpkin
physicochemical properties
bacteriological properties
organoleptic properties
Accesso online:https://ajs.journals.ekb.eg/article_15356_a2399a577bddf764da52750756e62ff9.pdf
Tags: Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne!!

Documenti analoghi