Enrichment of Probiotic Fermented Milk with Green Banana Pulp: Characterization Microbiological, Physicochemical and Sensory

The aims of this study were (i) to evaluate the growth kinetic of L. paracasei LBC 81 in fermented milks enriched with green banana pulp (GBP); (ii) to evaluate the effect of the incorporation of GBP on the chemical composition and the sensory acceptance; and (iii) to study the viability of the prob...

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Detalles Bibliográficos
Autores principales: Vogado, Carolina de Oliveira, Leandro, Eliana dos Santos, Zandonadi, Renata Puppin, de Alencar, Ernandes Rodrigues, Ginani, Verônica Cortez, Nakano, Eduardo Yoshio, Habú, Sascha, Aguiar, Priscila Araújo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5946212/
https://www.ncbi.nlm.nih.gov/pubmed/29596319
http://dx.doi.org/10.3390/nu10040427

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5946212/
https://www.ncbi.nlm.nih.gov/pubmed/29596319
http://dx.doi.org/10.3390/nu10040427

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