Development of Low-Lactose Probiotic Yogurt Drinks with Lactiplanti-bacillus plantarum subsp. plantarum Dad-13: Physicochemical and Sensory Characteristics
Background and Objective: Lactose intolerance is a prevalent clinical syndrome due to consumption dairy products. Development of low-lactose products may help consumers to receive nutrition of dairy products without negative health effects. The aim of this study was to investigate survival, physicoc...
| Hlavní autoři: | , , , |
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| Médium: | Článek |
| Jazyk: | English |
| Vydáno: |
Shahid Behehsti University of Medical Sciences
2023-12-01
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| Edice: | Applied Food Biotechnology |
| On-line přístup: | https://journals.sbmu.ac.ir/afb/article/view/41903 |