Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and "Clean Label" Plant-Based Yogurt-like Product.

Demarinis, Chiara; Montemurro, Marco; Torreggiani, Andrea; Pontonio, Erica; Verni, Michela; Rizzello, Carlo Giuseppe

Demarinis, Chiara; Montemurro, Marco; Torreggiani, Andrea; Pontonio, Erica; Verni, Michela; Rizzello, Carlo Giuseppe.

Afiliación

Demarinis C; Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
Montemurro M; Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
Torreggiani A; National Research Council of Italy, Institute of Sciences of Food Production (CNR-ISPA), 70126 Bari, Italy.
Pontonio E; Department of Environmental Biology, "Sapienza" University of Rome, 00185 Rome, Italy.
Verni M; Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
Rizzello CG; Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.

Microorganisms ; 11(6)2023 Jun 18.

Article en En | MEDLINE | ID: mdl-37375109

Palabras clave

carob pulp; fermentation; plant-based beverage

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Microorganisms Año: 2023 Tipo del documento: Article País de afiliación: Italia Pais de publicación: Suiza

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