Nutritional, Functional, and Technological Characterization of a Novel Gluten- and Lactose-Free Yogurt-Style Snack Produced With Selected Lactic Acid Bacteria and Leguminosae Flours

Aiming at meeting consumers’ requirements for healthy foods, dietary needs (vegetarianism, lactose- and gluten-free), as well as the nutrition recommendations of the Health Authorities in terms of protein, fibers and bioactive compounds, the present study proposes a novel yogurt-style snack made wit...

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Veröffentlicht in:Front Microbiol
Hauptverfasser: Pontonio, Erica, Raho, Susanna, Dingeo, Cinzia, Centrone, Domenico, Carofiglio, Vito Emanuele, Rizzello, Carlo Giuseppe
Format: Artigo
Sprache:Inglês
Veröffentlicht: Frontiers Media S.A. 2020
Schlagworte:
Microbiology
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7379130/
https://ncbi.nlm.nih.gov/pubmed/32765471
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2020.01664
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