This study aimed to evaluate the fermentation time, probiotic bacteria counts, texture and fatty acids profile of yogurts added with total dietary fiber obtained from passion fruit, apple and banana processing byproducts.
Utilization of apple, banana and passion fruit processing byproducts in the development of probiotic yogurts: texture, probiotic counts and fatty acid profile evaluation
CONVERTI, ATTILIO;
2010-01-01
Abstract
This study aimed to evaluate the fermentation time, probiotic bacteria counts, texture and fatty acids profile of yogurts added with total dietary fiber obtained from passion fruit, apple and banana processing byproducts.
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