Probiotic fermented almond “milk” as an alternative to cow-milk yoghurt
Probiotics in almond-based matrices were considered as a means of obtaining fermented products which would cover both the current demand for health-promoting foods and for alternatives to standard yoghurts. Firstly, the combined effect of high pressure homogenisation (HPH) and heat treatment on the...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
ISEKI_Food Association (IFA)
2015-10-01
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| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/article/411 |
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