Effect of Pumpkin Cultivar on the Selected Quality Parameters of Functional Non-Dairy Frozen Desserts

Effect of Pumpkin Cultivar on the Selected Quality Parameters of Functional Non-Dairy Frozen Desserts

This study was conducted to investigate the influence of pumpkin cultivar as a fermented semi-product on the selected quality parameters of functional non-dairy frozen desserts, which were prepared using the potentially probiotic strain cultures <i>L. rhamnosus</i> Lock 0900 and <i>...

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Bibliographic Details
Main Authors: Aleksandra Szydłowska, Dorota Zielińska, Danuta Kołożyn-Krajewska
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Applied Sciences
Subjects:
pumpkin cultivar
<i>Lactobacillus</i>
probiotic
frozen desserts
functional food
antioxidant activity
Online Access:https://www.mdpi.com/2076-3417/12/16/8063

Internet

https://www.mdpi.com/2076-3417/12/16/8063

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