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