Viability of bacteria (starter and probiotics) in beverages made with yogurt and mango pulp
The study aimed to develop two formulations (F1 and F2) of probiotic mango smoothie with fermented milk, and to evaluate the microbiological viability and physicochemical (pH, acidity and desorption) characteristics under refrigerated storage. The formulation F1 was prepared with addition of 30% of...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
2018-02-01
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| Series: | Revista do Instituto de Latícinios Cândido Tostes |
| Subjects: | |
| Online Access: | https://www.revistadoilct.com.br/rilct/article/view/580 |