Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic Lactiplantibacillus plantarum subsp. plantarum and Pomegranate Juice

New types of sourdough breads are proposed, made with freeze-dried sourdough adjuncts based on: (i) Lactiplantibacillus plantarum subsp. plantarum ATCC 14917, a potential probiotic (LP) alone or (ii) with the addition of unfermented pomegranate juice (LPPO) and (iii) pomegranate juice fermented by t...

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Detalles Bibliográficos
Autores principales: Plessas, Stavros, Mantzourani, Ioanna, Alexopoulos, Athanasios, Alexandri, Maria, Kopsahelis, Nikolaos, Adamopoulou, Vasiliki, Bekatorou, Argyro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10215117/
https://www.ncbi.nlm.nih.gov/pubmed/37237979
http://dx.doi.org/10.3390/antiox12051113

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10215117/
https://www.ncbi.nlm.nih.gov/pubmed/37237979
http://dx.doi.org/10.3390/antiox12051113

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