Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour
To meet the demand for new functional foods in line with the trend of sustainable development, a novel probiotic yogurt fortified with 1%, 3%, and 5% apple pomace flour (APF) added immediately after inoculation with <i>Lactobacillus acidophilus, Streptococcus thermophilus,</i> and <i>Bifidobacterium...
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| Egile Nagusiak: | , , , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
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MDPI AG
2020-06-01
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| Saila: | Foods |
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| Sarrera elektronikoa: | https://www.mdpi.com/2304-8158/9/6/763 |
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