É. R. de Alvarenga

Lactic acid bacteria, potentially probiotic, in whole-grain pet biscuits: survival and technological potential of millet-based formulations (Pennisetum glaucum)

The relationship between humans and pets has driven the development of functional foods. This study aimed to develop pet biscuits containing Lacticaseibacillus paracasei GV17 and Lactococcus lactis GV103 and to evaluate the effects of wheat flour, millet flour, and a combination of both on the stability of lactic acid...