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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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| Publicat a: | Food Sci Nutr |
|---|---|
| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
John Wiley and Sons Inc.
2020
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| Matèries: | |
| Accés en línia: | 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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