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Effect of Plantago ovata Forsk seed mucilage on survivability of Lactobacillus acidophilus, physicochemical and sensory attributes of produced low‐fat set yoghurt
Nowadays, consumers’ attention to the functional foods has increased significantly. In this study, the effect of different concentration (0.5, 1, and 2%) of P.ovata Forsk seed mucilage (PFM) on survivability of L.acidophilus, physicochemical, and sensory attributes of produced low‐fat yoghurt were i...
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| Publicado no: | Food Sci Nutr |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7866596/ https://ncbi.nlm.nih.gov/pubmed/33598187 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.2074 |
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