Effects of agitation speed and kinetic studies on probiotication of pomegranate juice with Lactobacillus casei
The issues of lactose intolerance and vegetarianism have encouraged the introduction of non-dairy fermented food into the market. Therefore, this study aims to evaluate the effect of agitation speed on the bioactive compounds and functional characteristics of probioticated pomegranate juice. Pomegra...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG,
2019.
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| Subjects: | |
| Online Access: | Get fulltext |