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New Research: Development and properties of functional yoghurt enriched with postbiotic produced by yoghurt cultures using cheese whey and skim milk #microbiology https://t.co/xbvYkxJvi0
New Research: Development and properties of functional yoghurt enriched with postbiotic produced by yoghurt cultures using cheese whey and skim milk #microbiology https://t.co/xbvYkxJvi0
Super proud to share our new publication, developing a novel functional yoghurt in the Frontiers in Microbiology journal. Highlights: - Valorization of dairy byproducts - Incorporation of bioactive components into food matrices https://t.co/C8JJNNV9Is