Enhancement of Nutritional Value and Sensory Characteristics of Quinoa Fermented Milk via Fermentation with Specific Lactic Acid Bacteria.

Foods · 2025 · PMC12026847 · PMID 40282807

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a decreasing trendno p-value reported

Over the storage period, although the pH of the fermented milk exhibited a decreasing trend, TA showed an increasing trend and remained within the range of 72.1–82.0 °T.

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an increasing trendno p-value reported

The G′ and G′′ values for the fermented milk samples exhibited an increasing trend with an increase in frequency ( Figure 6 D).

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