Biofunctional, structural, and tribological attributes of GABA-enriched probiotic yoghurts containing Lacticaseibacillus paracasei alone or in combination with prebiotics
Farhad Garavand, David F. M. Daly, Laura G. Gómez‐Mascaraque
Topics & Concepts
Food scienceProbioticChemistrySpirulina (dietary supplement)Lactobacillus paracaseiMouthfeelFunctional foodFermentationLactobacillusBiologyBacteriaGeneticsRaw materialOrganic chemistryGABA and Rice ResearchProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented Foods