Viability of Lactobacillus casei ATCC 393 and properties in Andean blackberry suspensions with probiotic and prebiotic characteristics

The food industry has grown in recent years due to the supply of functional foods with probiotics and prebiotics. The viability of Lactobacillus casei and the properties of blackberry suspensions added with inulin were evaluated using a central design composed of the following factors: mass fracti...

Descripción completa

Detalles Bibliográficos

Autores principales:	Marín Arango, Zaira T., Cortés Rodríguez, Misael, Montoya Campuzano, Olga Inés, Arango Tobón, Julio C.
Formato:	Artículo
Lenguaje:	inglés
Publicado:	2019
Materias:	Rubus glaucus Benth functional food inulin colloids alimento funcional inulina coloides
Acceso en línea:	https://dialnet.unirioja.es/servlet/oaiart?codigo=7281310
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!