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Fermentation and Quality Characteristics of Yogurt Treated with Bifidobacterium longum
The fermentation and quality characteristics of yogurt were investigated according to the inoculation concentration of Bifidobacterium longum. The total sugar content of yogurt decreased as the fermentation time increased, and with an increased concentration of B. longum treatment the fermentation t...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10420863/ https://www.ncbi.nlm.nih.gov/pubmed/37571428 http://dx.doi.org/10.3390/nu15153490 |