The aim of this study was to evaluate the fermentation time and the fatty acids profile of yogurts added with total dietary fiber obtained from byproducts of apple, banana and passion fruit processing.
Addition of dietary fiber from apple, banana and passion fruit by-products enhances fatty acids profile of probiotic yoghurts
PEREGO, PATRIZIA;CONVERTI, ATTILIO;
2010-01-01
Abstract
The aim of this study was to evaluate the fermentation time and the fatty acids profile of yogurts added with total dietary fiber obtained from byproducts of apple, banana and passion fruit processing.
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