Production and evaluation of probiotic brown yoghurt made from buffalo milk as an innovative functional dairy product
Abstract Purpose Brown fermented milk has become more popular with consumers due to its high nutritional value, creamy texture, delicious caramel flavor, and brownish color. Brown yoghurt (BY), made from buffalo milk fortified with probiotic bacteria was evaluated as an innovative functional dairy p...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2024-12-01
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| Series: | Annals of Microbiology |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s13213-024-01785-4 |
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