Fortification of Acidophilus-bifidus-thermophilus (ABT) Fermented Milk with Heat-Treated Industrial Yeast Enhances Its Selected Properties

The improvement of milk dairy products’ quality and nutritional value during shelf-life storage is the ultimate goal of many studies worldwide. Therefore, in the present study, prospective beneficial effects of adding two different industrial yeasts, Kluyveromyces lactis and Saccharomyces cerevisiae...

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Detalles Bibliográficos
Autores principales: Elshaghabee, Fouad M. F., Abd El-Maksoud, Ahmed A., Alharbi, Sulaiman Ali, Alfarraj, Saleh, Mohamed, Mahmoud S. M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8271856/
https://www.ncbi.nlm.nih.gov/pubmed/34201949
http://dx.doi.org/10.3390/molecules26133876

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8271856/
https://www.ncbi.nlm.nih.gov/pubmed/34201949
http://dx.doi.org/10.3390/molecules26133876

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