Probiotic Yogurt Fortified with Chickpea Flour: Physico-Chemical Properties and Probiotic Survival during Storage and Simulated Gastrointestinal Transit
In the present study, probiotic yogurt with <i>Lactobacillus acidophilus</i> LA5 and <i>Bifidobacterium</i> BB12 was produced via fortification with chickpea flour (0, 1, 2.5, 5% <i>w/v</i>). During refrigerated storage for five weeks, probiotics maintained a viab...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-08-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/9/1144 |