Okara: A nutritionally valuable by-product able to stabilize <i>Lactobacillus plantarum</i> during freeze-drying, spray-drying, and storage

Okara is a nutritionally valuable by-product produced in large quantities as result of soymilk elaboration. This work proposes its use as both culture and dehydration medium during freeze-drying, spray-drying, and storage of Lactobacillus plantarum CIDCA 83114. Whole and defatted okara were employed...

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Detalles Bibliográficos
Autores principales:	Quintana, Gabriel Sebastián, Gerbino, Oscar Esteban, Gómez-Zavaglia, Andrea
Formato:	Articulo
Lenguaje:	Inglés
Publicado:	2017
Materias:	Ingeniería Química Fatty acid composition Lactobacillus plantarum Okara Preservation process Storage
Acceso en línea:	http://sedici.unlp.edu.ar/handle/10915/99155 https://ri.conicet.gov.ar/11336/50019
Aporte de:	SEDICI (UNLP) de Universidad Nacional de La Plata

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