Development of potentially probiotic and synbiotic pumpkin frozen desserts

The aim of this work was the development of novel potentially probiotic and synbiotic sorbets using one variety of pumpkin in laboratory conditions and estimation of products quality during storage. Five kinds of fermented pumpkin sorbets were produced with one probiotic strain Lactobacillus rhamnos...

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Bibliographic Details
Main Authors: Aleksandra Szydłowska, Danuta Kołożyn-Krajewska
Format: Article
Language:English
Published: Taylor & Francis Group 2019-01-01
Series:CyTA - Journal of Food
Subjects:
Online Access:http://dx.doi.org/10.1080/19476337.2019.1570975