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Physical, microbiological and rheological properties of probiotic yogurt supplemented with grape extract
In this study, yogurt was supplemented with 1.5 and 3.0 g L(−1) of grape extract, inoculated culture containing Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus and Bifidobacterium bb12 bifidum, fermented and stored at 4 °C. Acid production, microbial growth, gel stren...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5430193/ https://ncbi.nlm.nih.gov/pubmed/28559620 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2592-x |
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