Utilization of ripe coconut water in the development of probiotic gelatin
Utilization of ripe coconut water in the development of probiotic gelatin
About this item
Full title
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Publisher
United States: PeerJ. Ltd
Journal title
Language
English
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Publisher
United States: PeerJ. Ltd
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Scope and Contents
Contents
Desserts with vegetable ingredients are a constantly expanding global market due to the search for alternatives to cow's milk. Fermentation of these matrices by lactic acid bacteria can add greater functionality to the product, improving its nutritional, sensory, and food safety characteristics, as well as creating bioactive components with benefic...
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Full title
Utilization of ripe coconut water in the development of probiotic gelatin
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Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_2425ae6df3a44ffc864453705998699e
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_2425ae6df3a44ffc864453705998699e
Other Identifiers
ISSN
2167-8359
E-ISSN
2167-8359
DOI
10.7717/peerj.17502
