Physicochemical, microbial, and sensory characteristics of yogurt with Persian shallot (
Bifidobacterium bifidum
Lactobacillus acidophilus
natural additives
synbiotic
Journal
Food science & nutrition
ISSN: 2048-7177
Titre abrégé: Food Sci Nutr
Pays: United States
ID NLM: 101605473
Informations de publication
Date de publication:
May 2024
May 2024
Historique:
received:
01
10
2023
revised:
23
01
2024
accepted:
30
01
2024
medline:
10
5
2024
pubmed:
10
5
2024
entrez:
10
5
2024
Statut:
epublish
Résumé
The aim of this study was to investigate the characteristics of yogurt prepared with the addition of Persian shallot and probiotic bacteria. The effect of Persian shallot on the viability of probiotic bacteria (
Identifiants
pubmed: 38726396
doi: 10.1002/fsn3.4036
pii: FSN34036
pmc: PMC11077207
doi:
Types de publication
Journal Article
Langues
eng
Pagination
3653-3662Informations de copyright
© 2024 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.
Déclaration de conflit d'intérêts
There is no conflict of interest.