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Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour
To meet the demand for new functional foods in line with the trend of sustainable development, a novel probiotic yogurt fortified with 1%, 3%, and 5% apple pomace flour (APF) added immediately after inoculation with Lactobacillus acidophilus, Streptococcus thermophilus, and Bifidobacterium bifidum w...
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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7353605/ https://ncbi.nlm.nih.gov/pubmed/32531907 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9060763 |
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