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...
Main Authors: | , , , , , |
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Format: | Article |
Language: | English |
Published: |
National Nutrition and Food Technology Research Institute
2022
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Subjects: | |
Online Access: | https://repository.ugm.ac.id/284372/1/Luwidharto_TP.PDF |