The Impact of Gluten Friendly Flour on the Functionality of an Active Drink: Viability of Lactobacillus acidophilus in a Fermented Milk

The Impact of Gluten Friendly Flour on the Functionality of an Active Drink: Viability of Lactobacillus acidophilus in a Fermented Milk

The Gluten FriendlyTM Technology is an innovative method that induces structural changes in gluten proteins. In this paper a synbiotic fermented milk, containing Lactobacillus acidophilus La-5 and Gluten Friendly Flour (GFF), was proposed. A mixture design was used to combine flour, temperature and...

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Bibliographic Details
Main Authors: Barbara Speranza, Antonio Bevilacqua, Daniela Campaniello, Milena Sinigaglia, Daniela Musaico, Maria R. Corbo, Carmela Lamacchia
Format: Article
Language:English
Published: Frontiers Media S.A. 2018-08-01
Series:Frontiers in Microbiology
Subjects:
synbiotic
Gluten Friendly
acidification
shoulder length
desirability
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2018.02042/full

Internet

https://www.frontiersin.org/article/10.3389/fmicb.2018.02042/full

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