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Development of probiotic yogurt: effect of strain combination on nutritional, rheological, organoleptic and probiotic properties
Seven combinations of yogurt; C(1) [yogurt starter culture (YSC)], T(1), [YSC + Lactobacillus acidophilus (LA)], T(2) [YSC + Bifidobacterium bifidum (BB)], T(3) [YSC + Lactobacillus plantarum (LP)], T(4) [YSC + Lactobacillus casei (LC)], T(5) [YSC + LA + BB] and T(6) [YSC + LP + LC] were developed....
Guardat en:
| Publicat a: | J Food Sci Technol |
|---|---|
| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7230091/ https://ncbi.nlm.nih.gov/pubmed/32431330 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04238-3 |
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