Prebiotic Functions of Konjac Root Powder in Chocolate Milk Enriched with Free and Encapsulated Lactic Acid Bacteria

This study investigated the prebiotic functions of Konjac root powder (KRP) when added to chocolate milk (ChM) enriched with 2% of free or microencapsulated lactic acid bacteria (FLAB or ELAB). The effects of different concentrations of KRP (0%, 2% and 4%) and refrigerated storage time on the physic...

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Detalles Bibliográficos
Autores principales: Ajlouni, Said, Hossain, Md. Nur, Tang, Ziqian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9785503/
https://www.ncbi.nlm.nih.gov/pubmed/36557687
http://dx.doi.org/10.3390/microorganisms10122433

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9785503/
https://www.ncbi.nlm.nih.gov/pubmed/36557687
http://dx.doi.org/10.3390/microorganisms10122433

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