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Physicochemical and sensory attributes assessment of functional low‐fat yogurt produced by incorporation of barley bran and Lactobacillus acidophilus

The aim of this study was to analyze the effect of different amounts of barley bran (0.3%, 0.6%, 0.9%, and 1.2%) on the viability of Lactobacillus acidophilus and the physicochemical and sensory properties of low‐fat yogurt during storage period (28 days). Results showed that L. acidophilus number a...

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Detalles Bibliográficos
Autores principales: Hasani, Saber, Sari, Abbas Ali, Heshmati, Ali, Karami, Mostafa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5520868/
https://www.ncbi.nlm.nih.gov/pubmed/28748075
http://dx.doi.org/10.1002/fsn3.470