Cargando…
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...
| Autores principales: | , , , |
|---|---|
| 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 |