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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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Principais autores: Marina Jovanović, Marija Petrović, Jelena Miočinović, Snežana Zlatanović, Jovanka Laličić Petronijević, Dragana Mitić-Ćulafić, Stanislava Gorjanović
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2020-06-01
coleção:Foods
Assuntos:
apple pomace flour
probiotic yogurt
sensory properties
antioxidant activity
cytotoxicity
Acesso em linha:https://www.mdpi.com/2304-8158/9/6/763
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