Development and characterization of functional beverage based on soursop (Annona muricata L.), inulin, and whey powders
This study aimed to develop and evaluate ''functional'' beverages made from a blend of soursop (Annona muricata L.), whey, and/or inulin using a selected Lactobacillus strain. To achieve this objective, various steps were conducted: 1) analysis of soursop powder in its chemical p...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224000829 |
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