Fortification of cocoa semi-skimmed milk formulations with native lactic acid bacteria: Cell viability, physicochemical and functional properties for developing novel foods

This study aimed to evaluate several cocoa semi-skimmed milk formulations (CSMFs) as potential carriers of native lactic acid bacteria (LAB) strains to obtain novel probiotic beverages (PBs) with improved technological and functional characteristics, and satisfactorily organoleptic acceptance. The v...

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Detalles Bibliográficos
Autores principales: Tenea, Gabriela N., Ascanta, Pamela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9608143/
https://www.ncbi.nlm.nih.gov/pubmed/36313091
http://dx.doi.org/10.3389/fnut.2022.1008871

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9608143/
https://www.ncbi.nlm.nih.gov/pubmed/36313091
http://dx.doi.org/10.3389/fnut.2022.1008871

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