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Development of a Probiotic Beverage Using Breadfruit Flour as a Substrate
A fermented beverage was developed using breadfruit flour as a substrate by optimising sucrose, inoculum concentrations, and fermentation temperature in the formulation by utilising the D-optimal mixture design. The optimisation was carried out based on CFU counts, pH, titratable acidity, lactic aci...
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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6616536/ https://ncbi.nlm.nih.gov/pubmed/31212995 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8060214 |
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