Effects of Agitation Speed and Kinetic Studies on Probiotication of Pomegranate Juice with Lactobaci...
Effects of Agitation Speed and Kinetic Studies on Probiotication of Pomegranate Juice with Lactobacillus casei
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Publisher
Switzerland: MDPI AG
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Language
English
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Switzerland: MDPI AG
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Contents
The issues of lactose intolerance and vegetarianism have encouraged the introduction of non-dairy fermented food into the market. Therefore, this study aims to evaluate the effect of agitation speed on the bioactive compounds and functional characteristics of probioticated pomegranate juice. Pomegranate juice was fermented with Lactobacillus casei...
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Full title
Effects of Agitation Speed and Kinetic Studies on Probiotication of Pomegranate Juice with Lactobacillus casei
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TN_cdi_doaj_primary_oai_doaj_org_article_1307946772c54ea98e534de360e3866c
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_1307946772c54ea98e534de360e3866c
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ISSN
1420-3049
E-ISSN
1420-3049
DOI
10.3390/molecules24132357
