Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Meryem, Sadoud"'
Publikováno v:
South Asian Journal of Experimental Biology. 2022, Vol. 12 Issue 3, p407-413. 7p.
Autor:
Hasnia Ziar, Imène Yahla, Meryem Sadoud, Kawtar Keddar, Abdelkader Dilmi-Bouras, Ali Riazi, Philippe Gérard
Publikováno v:
International Food Research Journal. 29:879-891
For the first time, this study presented the use of raw locust bean gum (LBG) as a prebiotic, with one probiotic strain in synbiotic fermented milk or combined with Na-alginate as a biopolymer, for a targeted release of bacteria under colon-like cond
Low-fat and non-fat yoghurts have some rheological changes particularly in syneresis and viscosity. Hydrocolloids such as galactomannans (locust bean gum: LBG) can act as fat replacers and can improve the rheological properties of low and non-fat yog
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c0979c80b722a1bac0f31e11e9380f8
Autor:
Meryem, Sadoud, Meriem, Mokhtar, Sarah, Bouamar, Nabil, Bouziane, Meryem, Belabbas, Ali, Riazi ardz22003@yahoo.fr
Publikováno v:
South Asian Journal of Experimental Biology. 2019, Vol. 9 Issue 2, p40-49. 10p.