Nutritional, Functional, and Technological Characterization of a Novel Gluten- and Lactose-Free Yogurt-Style Snack Produced With Selected Lactic Acid Bacteria and Leguminosae Flours

Aiming at meeting consumers’ requirements for healthy foods, dietary needs (vegetarianism, lactose- and gluten-free), as well as the nutrition recommendations of the Health Authorities in terms of protein, fibers and bioactive compounds, the present study proposes a novel yogurt-style snack made wit...

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Detalles Bibliográficos
Autores principales: Pontonio, Erica, Raho, Susanna, Dingeo, Cinzia, Centrone, Domenico, Carofiglio, Vito Emanuele, Rizzello, Carlo Giuseppe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7379130/
https://www.ncbi.nlm.nih.gov/pubmed/32765471
http://dx.doi.org/10.3389/fmicb.2020.01664

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7379130/
https://www.ncbi.nlm.nih.gov/pubmed/32765471
http://dx.doi.org/10.3389/fmicb.2020.01664

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