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Physicochemical and sensory attributes assessment of functional low‐fat yogurt produced by incorporation of barley bran and Lactobacillus acidophilus

The aim of this study was to analyze the effect of different amounts of barley bran (0.3%, 0.6%, 0.9%, and 1.2%) on the viability of Lactobacillus acidophilus and the physicochemical and sensory properties of low‐fat yogurt during storage period (28 days). Results showed that L. acidophilus number a...

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Dettagli Bibliografici
Pubblicato in:Food Sci Nutr
Autori principali: Hasani, Saber, Sari, Abbas Ali, Heshmati, Ali, Karami, Mostafa
Natura: Artigo
Lingua:Inglês
Pubblicazione: John Wiley and Sons Inc. 2017
Soggetti:
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC5520868/
https://ncbi.nlm.nih.gov/pubmed/28748075
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.470
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