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- Raices, Renata S L, et al. Show all 14 Authors
- International journal of dairy technology 2018 v.71 Suppl S1 pp. 1-10
- dairy products; flour; food processing; functional foods; manufacturing; physicochemical properties; prebiotics; probiotics; sensory properties; vegetables
- ... This review aims to evaluate the prebiotic potential of vegetable flours in the manufacture of dairy products and their effects on technological and sensory properties. Overall, studies have shown positive results, not only with regard to the growth of the lactic and/or probiotic bacteria but also for sensory acceptance, rheological and physicochemical properties. In addition, integrated studies f ...