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01abr, 2022

EFFECT OF PINEAPPLE PEEL FLOUR IN PROBIOTIC ICE CREAM ON PHYSICOCHEMICAL PROPERTIES, CELL VIABILITY AND SENSORIAL ASPECTS

Resumo: Agro-industrial waste deriving from fruits processing industries are rich in fibers and have potential to be incorporated into food. This work aims to study the effect of adding pineapple peel flour (PPF) to probiotic ice cream on the physicochemical properties, cell viability of Lactobacillus rhamnosus ATCC 7469 and sensory …

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Jaelyson Max
Atendimento Agron

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