Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture

The aim of this paper is to determine nutritive, functional, microbiological and sensory properties of probiotic beverages produced from different volume ratios of cow's milk and soy beverage (25:75, 50:50 and 75:25). Pure cow’s milk and soy beverage served as control samples. Fermentation was...

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Detalles Bibliográficos
Autores principales: Šertović, Edina, Sarić, Zlatan, Barać, Miroljub, Barukčić, Irena, Kostić, Aleksandar, Božanić, Rajka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2019
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7029388/
https://www.ncbi.nlm.nih.gov/pubmed/32123508
http://dx.doi.org/10.17113/ftb.57.04.19.6344

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7029388/
https://www.ncbi.nlm.nih.gov/pubmed/32123508
http://dx.doi.org/10.17113/ftb.57.04.19.6344

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