Milk fermentation with prebiotic flour of Vasconcellea quercifolia A.St.-Hil.
Author:
Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05675-6.pdf
Reference41 articles.
1. Barat A, Ozcan T (2018) Growth of probiotic bacteria and characteristics of fermented milk containing fruit matrices. Int J Dairy Technol 71:120–129. https://doi.org/10.1111/1471-0307.12391
2. Batista ALD, Silva R, Cappato LP et al (2017) Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour. J Funct Foods 38:242–250. https://doi.org/10.1016/J.JFF.2017.09.037
3. Bento JAC, Morais DK, de Berse RS, Bassinello PZ, Caliari M, Júnior MSS (2022) Functional, thermal, and pasting properties of cooked carioca bean (Phaseolus vulgaris L.) flours. Appl Food Res 2:100027. https://doi.org/10.1016/j.afres.2021.100027
4. Boudjou S, Zaidi F, Hosseinian F, Oomah BD (2014) Effects of faba bean (Vicia faba L.) flour on viability of probiotic bacteria during kefir storage. J Food Res 3:13–22. https://doi.org/10.5539/JFR.V3N6P13
5. Chinma CE, Abu JO, Adedeji OE et al (2022) Nutritional composition, bioactivity, starch characteristics, thermal and microstructural properties of germinated pigeon pea flour. Food Biosci 49:101900. https://doi.org/10.1016/j.fbio.2022.101900
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