Evaluation of Biological, Textural, and Physicochemical Parameters of Panela Cheese Added with Probiotics

Biological, physicochemical and textural parameters of a Panela cheese with and without probiotics (LSB-c and C-c) were analyzed during 15 days of storage at 4 °C. Changes in cohesiveness, hardness, springiness, and chewiness were measured by texture profile analysis. Additionally, moisture, pH, nit...

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Detalles Bibliográficos
Autores principales: Parra-Ocampo, Karina A., Martín-del-Campo, Sandra T., Montejano-Gaitán, José G., Zárraga-Alcántar, Rubén, Cardador-Martínez, Anaberta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7589322/
https://www.ncbi.nlm.nih.gov/pubmed/33096619
http://dx.doi.org/10.3390/foods9101507

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7589322/
https://www.ncbi.nlm.nih.gov/pubmed/33096619
http://dx.doi.org/10.3390/foods9101507

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