Incorporating Ganoderma lucidum extract and powder with probiotic cultures (Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis) enhanced the functional, textural, and sensory qualities of yogurt.
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| Title: | Incorporating Ganoderma lucidum extract and powder with probiotic cultures (Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis) enhanced the functional, textural, and sensory qualities of yogurt. |
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| Authors: | Atik A; Food Technology Program, Afyon Vocational School, Afyon Kocatepe University, ANS Campus, 03200 Afyonkarahisar, Turkey., Atik İ; Food Technology Program, Afyon Vocational School, Afyon Kocatepe University, ANS Campus, 03200 Afyonkarahisar, Turkey., Akarca G; Department of Food Engineering, Faculty of Engineering, Afyon Kocatepe University, Afyonkarahisar, Turkey., Denizkara AJ; Department of Food Engineering, Faculty of Engineering, Afyon Kocatepe University, Afyonkarahisar, Turkey. |
| Source: | Journal of food science and technology [J Food Sci Technol] 2025 Apr; Vol. 62 (4), pp. 787-798. Date of Electronic Publication: 2024 Aug 21. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Springer (India) Country of Publication: India NLM ID: 0056471 Publication Model: Print-Electronic Cited Medium: Print ISSN: 0022-1155 (Print) Linking ISSN: 00221155 NLM ISO Abbreviation: J Food Sci Technol Subsets: PubMed not MEDLINE |
| Database: | MEDLINE Ultimate |
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