Preparation and Functional Properties of Synbiotic Yogurt Fermented with Lactobacillus brevis PML1 Derived from a Fermented Cereal-Dairy Product

Nowadays, production of functional foods has become very essential. Inulin is one of the most functional hydrocolloid compounds used in such products. In the present study, the production of a synbiotic yogurt containing 1, 2.5, and 5% (w/v) inulin has been investigated. The yogurt was fermented wit...

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Detalles Bibliográficos
Autores principales: Falah, Fereshteh, Vasiee, Alireza, Yazdi, Farideh Tabatabaee, Behbahani, Behrooz Alizadeh
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8380496/
https://www.ncbi.nlm.nih.gov/pubmed/34435040
http://dx.doi.org/10.1155/2021/1057531

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8380496/
https://www.ncbi.nlm.nih.gov/pubmed/34435040
http://dx.doi.org/10.1155/2021/1057531

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