Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation

This study investigated the fortification of a carob-based kefir-like beverage (KLB) with whey permeate (WP) and oat flour (OF). The response surface method was used to show the effect of WP and OF concentrations on lactic acid bacteria and yeast cell densities, pH, total titratable acidity (TTA), t...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Publicado no:Foods
Main Authors: M’hir, Sana, Filannino, Pasquale, Mejri, Asma, Tlais, Ali Zein Alabiden, Di Cagno, Raffaella, Ayed, Lamia
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2021
Assuntos:
Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7912806/
https://ncbi.nlm.nih.gov/pubmed/33535686
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10020294
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados