Effects of pulp and pectin concentrations of passion fruit from Caatinga (Passiflora cincinnata Mast.) on the production of symbiotic beverages
Developing symbiotic beverages is challenging due to the dependence of product viability on the composition of the culture medium, strain, and prebiotic type. This work aimed to evaluate the effects of pulp and pectin concentrations of passion fruit from Caatinga (Passiflora cincinnata Mast.) on the...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X2300271X |