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Development of a carotenoid enriched probiotic yogurt from fresh biomass of Spirulina and its characterization
Incorporation of Spirulina in milk as thermally dried powder has the disadvantages of non-uniform distribution with undesirable odor and flavor. Through homogenization (200 ± 10 bar), complete dispersion of fresh Spirulina biomass (7% w/w) in milk was achieved and thereafter a carotenoid enriched pr...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6675853/ https://ncbi.nlm.nih.gov/pubmed/31413399 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03844-0 |
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