Á lódáil...
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:
| Foilsithe in: | J Food Sci Technol |
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| Main Authors: | , , |
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe: |
Springer India
2019
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| Ábhair: | |
| Rochtain Ar Líne: | 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 |
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