Physicochemical and amino acid profiles of probiotic yoghurt with the addition of podang urang mango (Mangifera indica L.) extract
Abstract Yoghurt as a milk fermentation product has been popular for several years because of its probiotic properties. Probiotic yoghurt is processed by the heated milk then added with lactic acid bacteria and allowed to ferment. However, the series of processes makes some of the nutritional conten...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia de Alimentos (ITAL)
2023-05-01
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| Series: | Brazilian Journal of Food Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232023000100412&lng=en&tlng=en |