A Preliminary Report on the Use of the Design of Experiments for the Production of a Synbiotic Yogurt Supplemented With Gluten Friendly(TM) Flour and Bifidobacterium infantis

The main goal of this paper was to design a synbiotic yogurt containing Bifidobacterium infantis and Gluten Friendly Flour(TM); the proposed approach relies upon milk fermentation through the classical starter of yogurt (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) to...

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Detalles Bibliográficos
Autores principales: Bevilacqua, Antonio, Speranza, Barbara, Campaniello, Daniela, Sinigaglia, Milena, Corbo, Maria Rosaria, Lamacchia, Carmela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6381071/
https://www.ncbi.nlm.nih.gov/pubmed/30814988
http://dx.doi.org/10.3389/fmicb.2019.00226

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6381071/
https://www.ncbi.nlm.nih.gov/pubmed/30814988
http://dx.doi.org/10.3389/fmicb.2019.00226

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