The functional and organoleptic characterization of a dairy-free dessert containing a novel probiotic food ingredient. [electronic resource]
Producer: 20190329Description: 5697-5706 p. digitalISSN:- 2042-650X
- Adult
- Chemical Phenomena
- Consumer Behavior
- Female
- Fermentation
- Food Analysis
- Food Handling
- Food Ingredients -- analysis
- Food Microbiology
- Humans
- Lacticaseibacillus casei
- Male
- Microbial Viability
- Middle Aged
- Nutritive Value
- Oligosaccharides -- analysis
- Phytic Acid -- analysis
- Probiotics
- Raffinose -- analysis
- Soy Milk
- Taste
- Young Adult
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Publication Type: Journal Article
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