Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria

Following the idea of sustainability in food production, a yogurt premix based on beetroot (Beta vulgaris) pomace flour (BPF) was developed. BPF was granulated with lactose solution containing lactic acid bacteria (LAB) by a fluidized bed. Particle size increased ~30%. A decrease in Carr Index from...

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Detalles Bibliográficos
Autores principales: Jovanović, Marina, Zlatanović, Snežana, Micić, Darko, Bacić, Dragan, Mitić-Ćulafić, Dragana, Đuriš, Mihal, Gorjanović, Stanislava
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8392337/
https://www.ncbi.nlm.nih.gov/pubmed/34441473
http://dx.doi.org/10.3390/foods10081696

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8392337/
https://www.ncbi.nlm.nih.gov/pubmed/34441473
http://dx.doi.org/10.3390/foods10081696

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