β -Glucan from Saccharomyces cereviseae in skim yogurt production
The demand for functional foods has increased in recent years, following a market trend in which the consumer values foods associated with health improvements. Skim milk yogurts were produced with yeast β-glucan (YBG, 0.5 and 1.0 %) isolated from Saccharomyces cerevisiae and compared with full fat (...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Universidade Federal de Uberlândia
2018-12-01
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| سلاسل: | Bioscience Journal |
| الموضوعات: | |
| الوصول للمادة أونلاين: | http://www.seer.ufu.br/index.php/biosciencejournal/article/view/42109 |
| الوسوم: |
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