Effect of Blackberry and Oat Bran Addition on Lactobacillus acidophilus Viability and Antioxidant Activity of Probiotic Yogurt
In this study, oat bran and blackberry were used separately and together in the production of probiotic yogurt (Lactobacillus acidophilus). It was aimed to determine the effect of oat bran and/or blackberry on probiotic viability, total phenolic content and antioxidant activity levels (DPPH, ABTS, C...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2022-05-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4991 |
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