Physico-chemical changes in developed probiotic chicken meat spread fermented with Lactobacillus acidophilus and malted millet flour

Physico-chemical changes in developed probiotic chicken meat spread fermented with Lactobacillus acidophilus and malted millet flour

This study was envisaged to develop a probiotic chicken meat spread fermented with Lactobacillus acidophilus (Lactic acid bacteria-LAB) and malted sorghum flour as a substrate and evaluation of its quality. Chicken meat spread was prepared by incorporating malted sorghum flour at 0, 2, 4 and 6 % (w/...

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Bibliographic Details
Main Authors: Namrata Agrawal, Pradeep Kumar Singh, Gauri Jairath, Md Faruque Ahmad, António Raposo, Anjum Khanam, Sehad N. Alarifi, Heesup Han, Neha Thakur
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Applied Food Research
Subjects:
Lactobacillus acidophilus
Physico-chemical properties
Probiotic meat spread
Sorghum millet
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502224000945
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