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Probiotic fermented almond milk as an alternative to cow-milk yoghurt

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Probiotic fermented almond milk as an alternative to cow-milk yoghurt

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Bernat Pérez, N.; Cháfer Nácher, MT.; Chiralt, A.; González Martínez, MC. (2015). Probiotic fermented almond milk as an alternative to cow-milk yoghurt. International Journal of Food Studies. 4:201-211. doi:10.7455/ijfs/4.2.2015.a8

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/62983

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Title: Probiotic fermented almond milk as an alternative to cow-milk yoghurt
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] 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, ...[+]
Subjects: Almond milk , Confocal , Physical stability , Probiotic , Survivals , Fermentation
Copyrigths: Reconocimiento (by)
Source:
International Journal of Food Studies. (issn: 2182-1054 )
DOI: 10.7455/ijfs/4.2.2015.a8
Publisher:
ISEKI Food Association (IFA)
Publisher version: https://dx.doi.org/10.7455/ijfs/4.2.2015.a8
Description: Copyright ➞2015 ISEKI-Food Association (IFA)
Thanks:
This research has been carried out thanks to a project funded by the Universitat Politècnica de València (PAID-05-11-2740). This work was also supported by the “Conselleria d’Educació” of Valencian government, which awarded ...[+]
Type: Artículo

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