Valorization of Different Dairy By-Products to Produce a Functional Dairy–Millet Beverage Fermented with <i>Lactobacillus paracasei</i> as an Adjunct Culture

Valorization of Different Dairy By-Products to Produce a Functional Dairy–Millet Beverage Fermented with <i>Lactobacillus paracasei</i> as an Adjunct Culture

Fermented dairy products not only have a long shelf-life but also have beneficial nutritional values. The products are deficient in dietary fiber and certain bioactive compounds. Adding grains to dairy products is a widespread practice to improve the nutritional and economic aspects. In this work, w...

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Bibliographic Details
Main Authors: Azzah A. A. Alwohaibi, Asmahan A. Ali, Sally S. Sakr, Isam A. Mohamed Ahmed, Raghad M. Alhomaid, Khalid A. Alsaleem, Mohammed Aladhadh, Hassan Barakat, Mohamed F. Y. Hassan
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Fermentation
Subjects:
dairy by-products
millet–milk
buttermilk
fermentation
in vitro glycemic index
nutrition
Online Access:https://www.mdpi.com/2311-5637/9/11/927

Internet

https://www.mdpi.com/2311-5637/9/11/927

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