Fortification of milk-based yogurt with protein hydrolysates from brewers' spent grain: Evaluation on microstructural properties, lactic acid bacteria profile, lactic acid forming capability and its physical behavior

Current study aimed to evaluate the utilization of protein from brewers' spent grain (BSGP) on microstructural formation as well as rheological behavior, acidity and lactic acid bacteria (LAB) profile during the refrigerated storage. Three different BSGPs were provided including BSGP-C (extract...

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Detalles Bibliográficos
Autores principales: Naibaho, Joncer, Jonuzi, Emir, Butula, Nika, Korzeniowska, Małgorzata, Föste, Maike, Sinamo, Karina Nola, Chodaczek, Grzegorz, Yang, Baoru
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9596745/
https://www.ncbi.nlm.nih.gov/pubmed/36312882
http://dx.doi.org/10.1016/j.crfs.2022.10.016

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9596745/
https://www.ncbi.nlm.nih.gov/pubmed/36312882
http://dx.doi.org/10.1016/j.crfs.2022.10.016

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