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Coconut milk beverage fermented by Lactobacillus reuteri: optimization process and stability during refrigerated storage
This study aimed to establish the optimal conditions of temperature (31–43 °C) and coconut pulp concentration in water 1:3–1:9 (w/v) for the growth of Lactobacillus reuteri LR 92 or DSM 17938 in coconut milk beverage, using a central composite face centered design. The optimized conditions were used...
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| Gepubliceerd in: | J Food Sci Technol |
|---|---|
| Hoofdauteurs: | , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Springer India
2019
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6400744/ https://ncbi.nlm.nih.gov/pubmed/30906043 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3545-8 |
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