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Updated: Jan 17, 2026

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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益生菌乳制品甜点与甜和圣粘液

Mohammad Mahdi Asadi Garmaroudi1, Marjaneh Sedaghati1, Mohamad Javad Shakouri1

  • 1Department of Food Science and Technology NT.C., Islamic Azad University Tehran Iran.

Food science & nutrition
|September 24, 2025
PubMed
概括

这项研究发现,适度的 (0.001 SSR) 和种子粘液 (0.3% SSM) 改善了益生菌乳制品甜点的质量. 最佳比例增强了健康,质地和感官吸引力,支持更健康的产品开发.

关键词:
乳制品甜点 乳制品甜点益生菌益生菌是一种益生菌.的种子粘液 的种子粘液史蒂维亚 史蒂维亚 是一个

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