טוען...
Drying kinetics of probiotic-impregnated murta (Ugni molinae T.) berries
The aim of this study was to evaluate dehydrated murta berries enriched with probiotic (Lactobacillus casei var. rhamnosus) bacteria. L. casei was incorporated to fresh murta by vacuum impregnation at alternative conditions (pressure 50, 150 and 300 mbar; time 5, 10 and 15 min; temperature 20 ± 0.2 ...
שמור ב:
| הוצא לאור ב: | J Food Sci Technol |
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| Main Authors: | , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Springer India
2018
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6342811/ https://ncbi.nlm.nih.gov/pubmed/30728551 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3463-9 |
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