Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour

To meet the demand for new functional foods in line with the trend of sustainable development, a novel probiotic yogurt fortified with 1%, 3%, and 5% apple pomace flour (APF) added immediately after inoculation with Lactobacillus acidophilus, Streptococcus thermophilus, and Bifidobacterium bifidum w...

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Detalles Bibliográficos
Autores principales: Jovanović, Marina, Petrović, Marija, Miočinović, Jelena, Zlatanović, Snežana, Laličić Petronijević, Jovanka, Mitić-Ćulafić, Dragana, Gorjanović, Stanislava
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353605/
https://www.ncbi.nlm.nih.gov/pubmed/32531907
http://dx.doi.org/10.3390/foods9060763

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353605/
https://www.ncbi.nlm.nih.gov/pubmed/32531907
http://dx.doi.org/10.3390/foods9060763

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