Physicochemical, sensory, and antioxidant characteristics of stirred‐type yogurt enriched with Lentinula edodes stipe powder

The Lentinula edodes stipe (LES), a by‐product of L. edodes fruiting body processing, is rich in dietary fiber, protein, and polysaccharides, which can be served as the functional ingredient in dairy products. In this study, stirred yogurts fortified with 1%, 2%, and 3% LES were prepared, and the ef...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhu, Hanyu, Chen, Zheng, Li, Geqing, Yao, Xiaoqian, Hu, Yujing, Zhao, Wenxia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2023
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10563725/
https://www.ncbi.nlm.nih.gov/pubmed/37823167
http://dx.doi.org/10.1002/fsn3.3563

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10563725/
https://www.ncbi.nlm.nih.gov/pubmed/37823167
http://dx.doi.org/10.1002/fsn3.3563

Ejemplares similares