Design of prebiotic cheese spreads enriched with biologically active compounds
The development of functional foods providing health benefits above the basic nutritional needs is of growing interest to the food industry. This research aimed to: design fresh prebiotic cheese spreads enriched with agave inulin (AI), thyme (Thymus callieri Borbás ex Velen.) and hawthorn fruit (Cra...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2024-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/21/bioconf_foset2023_01007.pdf |