Loading...
Production and characterization of synbiotic Doogh, a yogurt-based Iranian drink by gum arabic, ginger extract and B. bifidum
The objective of this study was to determine the effects of using ginger extract and gum arabic as a prebiotic on the viability of Bifidobacterium bifidum and physico chemical properties of Doogh (yogurt drink) during storage at 4 °C for 30 days. The results showed that by increasing the amounts of...
Na minha lista:
| Udgivet i: | J Food Sci Technol |
|---|---|
| Main Authors: | , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2019
|
| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7026337/ https://ncbi.nlm.nih.gov/pubmed/32123437 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04151-4 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|