Probiotic Yogurt Fortified with Chickpea Flour: Physico-Chemical Properties and Probiotic Survival during Storage and Simulated Gastrointestinal Transit

In the present study, probiotic yogurt with <i>Lactobacillus acidophilus</i> LA5 and <i>Bifidobacterium</i> BB12 was produced via fortification with chickpea flour (0, 1, 2.5, 5% <i>w/v</i>). During refrigerated storage for five weeks, probiotics maintained a viable count above the minimum therapeut...

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Bibliografiset tiedot

Päätekijät:	Manwinder Kaur Sidhu, Fengzhi Lyu, Thomas Patrick Sharkie, Said Ajlouni, Chaminda Senaka Ranadheera
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	MDPI AG 2020-08-01
Sarja:	Foods
Aiheet:	dairy yogurt chickpea flour probiotics lactic acid bacteria
Linkit:	https://www.mdpi.com/2304-8158/9/9/1144
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