Nutritional and organoleptic properties of murta (Ugni molinae Turcz) berries impregnated with Lactobacillus casei var. rhamnosus and dehydrated by different methods.
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DOI: 10.1016/j.foodchem.2019.125117
Abstract: This work evaluated nutritional and organoleptic properties of murta, a Chilean native berry, impregnated with Lactobacillus casei var. rhamnosus and dehydrated by different methods: freeze- (FD), convective- (CD) and vacuum- (VD) drying. Scanning electron microscopy… read more here.
Keywords: lactobacillus casei; properties murta; casei; organoleptic properties ... See more keywords