The Biochemical, Microbiological, Antioxidant and Sensory Characterization of Fermented Skimmed Milk Drinks Supplemented with Probiotics <i>Lacticaseibacillus casei</i> and <i>Lacticaseibacillus rhamnosus</i>.

Microorganisms · 2023 · PMC10608993 · PMID 37894180

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an increasing trendno p-value reported

Except for the iron values, which showed an increasing trend, the contents of other minerals decreased in increasing order of the added probiotic concentration used: 1% (T 1 ), 1.5% (T 2 ), 2% (T 3 ), 2.5% (T 4 ), and 3% (T 5 ).

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