Development of a non-dairy probiotic fermented product based on almond milk and inulin

@article{Bernat2015DevelopmentOA,
  title={Development of a non-dairy probiotic fermented product based on almond milk and inulin},
  author={Neus Bernat and Maite Ch{\'a}fer and Amparo Chiralt and Chelo Gonz{\'a}lez-Mart{\'i}nez},
  journal={Food Science and Technology International},
  year={2015},
  volume={21},
  pages={440 - 453}
}
A new fermented almond “milk” that combined the properties of both almonds and probiotics was considered to cover the current versatile health-promoting foods’ demand. Almond milk fermentation with probiotic Lactobacillus reuteri and Streptococcus thermophilus was studied by using a Central Composite design with response surface methodology, and different factors (glucose, fructose, inulin and starters) were optimised to assure high probiotic survivals in the final product. The optimal… 

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