Manufacture and characterization of a novel dairy-free quinoa yogurt fermented by modified commercial starter with Weissella confusa

Non-dairy yogurt is increasingly thought to be healthy food. However, no suitable starters limit its development. This study aimed to develop a novel and functional quinoa yogurt with a modified commercial starter. Compared with the other lactic acid bacteria (LAB), Weissella confusa showed a better...

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Detalles Bibliográficos
Autores principales: Liu, Yongyong, Huang, Kai, Zhang, Yu, Cao, Hongwei, Luo, Da-ke, Yi, Cuiping, Guan, Xiao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534153/
https://www.ncbi.nlm.nih.gov/pubmed/37780240
http://dx.doi.org/10.1016/j.fochx.2023.100823

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534153/
https://www.ncbi.nlm.nih.gov/pubmed/37780240
http://dx.doi.org/10.1016/j.fochx.2023.100823

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