Utilization of ripe coconut water in the development of probiotic gelatin

Background Desserts with vegetable ingredients are a constantly expanding global market due to the search for alternatives to cow’s milk. Fermentation of these matrices by lactic acid bacteria can add greater functionality to the product, improving its nutritional, sensory, and food safety character...

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Bibliographic Details
Published in:PeerJ
Main Authors: Beatriz Patricio Rocha, Pedro Luan de Brito Lopes, Miqueas Oliveira Morais da Silva, Ana Catarina Guimarães Gomes, Flávia Carolina Alonso Buriti, Isanna Menezes Florêncio, Eliane Rolim Florentino
Format: Article
Language:English
Published: PeerJ Inc. 2024-06-01
Subjects:
Lactobacillaceae
Tropical fruits
Functional foods
Online Access:https://peerj.com/articles/17502.pdf

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https://peerj.com/articles/17502.pdf

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