Alfalfa sprout flour: A promising ingredient to improve probiotic survival and antioxidant activity in mint-flavored stirred yogurt
This study examined the impact of alfalfa sprout flour (ASF) on the pH, titratable acidity (TA), syneresis, water-holding capacity (WHC), color attributes, antioxidant potential, survival of Lactobacillus acidophilus LA-5, and sensory properties of mint-flavored stirred yogurt over 24 days of cold s...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224001653 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!