Study of the composition of mango pulp and whey for lactic fermented beverages

Autor: Maldonado , Rafael Resende, Buosi, Roberto Elias, Avancini Neto , Octávio, Araújo, Ramon dos Santos, Deziderio , Marcela Aparecida, Aguiar de Oliveira, Elizama, Petrus , Rodrigo Rodrigues, Kamimura, Eliana Setsuko

Publikováno v: Journal of Biotechnology and Biodiversity; Vol. 9 No. 4 (2021): Journal of Biotechnology and Biodiversity; 350-358
Journal of Biotechnology and Biodiversity; Vol. 9 Núm. 4 (2021): Journal of Biotechnology and Biodiversity; 350-358
Journal of Biotechnology and Biodiversity; v. 9 n. 4 (2021): Journal of Biotechnology and Biodiversity; 350-358

Fermented lactic beverages have high sensory acceptance and may present probiotic microorganisms that are able to promote well-being. Milk is the primary substrate for this type of fermentation. However, more and more, consumers have been requesting

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=periodicosuf::cca34274266e358a39f62be930a9c5a7
https://sistemas.uft.edu.br/periodicos/index.php/JBB/article/view/12119