Production of the probiotic dessert containing sprouted quinoa milk and evaluation of physicochemical and microbial properties during storage
Abstract One of the challenges of the food industry is detecting the potential of novel non‐dairy food matrices to deliver probiotic bacteria to humans as cholesterol‐free products, suitable for people with lactose intolerance and sensitivity to dairy proteins. In this study, the possibility of addi...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-09-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.3517 |