Effects of Spirulina platensis Addition on Growth of Lactobacillus plantarum Dad 13 and Streptococcus thermophilus Dad 11 in Fermented Milk and Physicochemical Characteristics of the Product
Background and Objective: Spirulina platensis includes excellent bioactive compounds, which provide health-promoting effects. However, use of Spirulina platensis in foods includes limitations due to its unpleasant flavor and taste for some people. Fermented milk products include typical taste and fl...
| Huvudupphovsmän: | , , , , , |
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| Materialtyp: | Artikel |
| Språk: | English |
| Publicerad: |
National Nutrition and Food Technology Research Institute
2022
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| Ämnen: | |
| Länkar: | https://repository.ugm.ac.id/284372/1/Luwidharto_TP.PDF |