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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
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| Materias: | |
| 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 |