Effect of Plantago ovata Forsk seed mucilage on survivability of Lactobacillus acidophilus, physicochemical and sensory attributes of produced low‐fat set yoghurt

Nowadays, consumers’ attention to the functional foods has increased significantly. In this study, the effect of different concentration (0.5, 1, and 2%) of P.ovata Forsk seed mucilage (PFM) on survivability of L.acidophilus, physicochemical, and sensory attributes of produced low‐fat yoghurt were i...

Descripción completa

Detalles Bibliográficos
Autores principales: Mehrinejad Choobari, Seyedeh Zahra, Sari, Abbas Ali, Daraei Garmakhany, Amir
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7866596/
https://www.ncbi.nlm.nih.gov/pubmed/33598187
http://dx.doi.org/10.1002/fsn3.2074

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7866596/
https://www.ncbi.nlm.nih.gov/pubmed/33598187
http://dx.doi.org/10.1002/fsn3.2074

Ejemplares similares