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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2023
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| Materias: | |
| 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 |