Probiotic yogurt with red fruit pulp: physical chemical and microbiological characterization, sensory acceptability and probiotics viability

The objective of this study was to elaborate a probiotic yogurt with red fruit pulp (n = 3) and to evaluate its microbiological quality, physicochemical composition, probiotic viability, sensory acceptance, and purchase intention. The viability of the probiotic culture and the physicochemical charac...

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Bibliographic Details
Main Authors: Darlila Aparecida Gallina, Rita Cássia S. Celeste Ormenese, Aline Oliveira Garcia
Format: Article
Language:English
Published: Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) 2019-05-01
Series:Revista do Instituto de Latícinios Cândido Tostes
Subjects:
Online Access:https://www.revistadoilct.com.br/rilct/article/view/681