Development of a Probiotic Beverage Using Breadfruit Flour as a Substrate

A fermented beverage was developed using breadfruit flour as a substrate by optimising sucrose, inoculum concentrations, and fermentation temperature in the formulation by utilising the D-optimal mixture design. The optimisation was carried out based on CFU counts, pH, titratable acidity, lactic aci...

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Detalles Bibliográficos
Autores principales: Gao, Yifeng, Hamid, Nazimah, Gutierrez-Maddox, Noemi, Kantono, Kevin, Kitundu, Eileen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6616536/
https://www.ncbi.nlm.nih.gov/pubmed/31212995
http://dx.doi.org/10.3390/foods8060214

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6616536/
https://www.ncbi.nlm.nih.gov/pubmed/31212995
http://dx.doi.org/10.3390/foods8060214

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