Physico-Chemical, Antioxidant, Microbial and Sensory Properties of Probiotic Dairy Beverage and Fruit Juice with L. casei
Recently, there has been an increase in demand for probiotic dairy and probiotic fruit juices due to new nutritional trends. This study was carried out to evaluate the functional properties of probiotic dairy and probiotic fruit juices (pumpkin and guava juice) with L. casei during storage periods (...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
New Valley University, Faculty of Agriculture
2023-08-01
|
| Series: | New Valley Journal of Agricultural Science |
| Subjects: | |
| Online Access: | https://nvjas.journals.ekb.eg/article_313494_0331dc06e24a0f0426d1b031af145f07.pdf |