In this work we investigated the effects of the addition of passion fruit fiber prior the fermentation of milk influence on the fermentation time, bacteria counts and texture of skim and plain probiotic yoghurts.

Adding passion fruit fiber prior the fermentation of milk – The influence on fermentation time, bacteria counts and texture of skim and plain probiotic yoghurts

PEREGO, PATRIZIA;CONVERTI, ATTILIO;
2011-01-01

Abstract

In this work we investigated the effects of the addition of passion fruit fiber prior the fermentation of milk influence on the fermentation time, bacteria counts and texture of skim and plain probiotic yoghurts.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11567/303246
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