SENSORY EVALUATION OF CAPE GOOSEBERRY (Physalis peruviana L.) COLOMBIAN ECOTYPE IMPREGNATED WITH NATIVE STRAIN Lactobacillus plantarum LPBM10 AND COMMERCIAL STRAIN Lactobacillus casei ATCC 393

Sensory evaluation is one of the most important tools in new food development, such as fruits withprobiotic microorganisms. Bacteria like L. plantarum and L. casei show beneficial health effects in peopleconsuming them. This investigation evaluates the sensory attributes of cape gooseberry inoculate...

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Autores principales:	Zaira T T MARÍN A., Misael CORTÉS R., Olga I. MONTOYA C.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2010
Materias:	functional foods probiotics sensorial cape gooseberry Lactobacillus plantarum Lactobacillus casei. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/469259fbb2b548ada85f72236080f4b8
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SENSORY EVALUATION OF CAPE GOOSEBERRY (<i>Physalis peruviana</i> L.) COLOMBIAN ECOTYPE IMPREGNATED WITH NATIVE STRAIN <i>Lactobacillus plantarum</i> LPBM10 AND COMMERCIAL STRAIN <i>Lactobacillus casei</i> ATCC 393

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