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Evaluation of Biological, Textural, and Physicochemical Parameters of Panela Cheese Added with Probiotics

Karina A Parra-Ocampo1, Sandra T Martín-Del-Campo1, José G Montejano-Gaitán1

  • 1Tecnologico de Monterrey, School of Engineering and Sciences, Epigmenio González 500, Fracc, San Pablo 76130, Querétaro, Mexico.

Foods (Basel, Switzerland)
|October 24, 2020
PubMed

Keywords:
ABTSDPPHangiotensin-converting enzyme inhibitionantioxidant activitypanela cheeseprobiotic addition

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