Probiotic Potential, Iron and Zinc Bioaccessibility, and Sensory Quality of <i>Uapaca kirkiana</i> Fruit Jam Fermented with <i>Lactobacillus rhamnosus</i> Yoba

<div>Production process of fruit jam inoculated with <i>L. rhamnosus</i> yoba.</div>

International Journal of Food Science

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Figure 3

Figure 3: Probiotic Potential, Iron and Zinc Bioaccessibility, and Sensory Quality of <i>Uapaca kirkiana</i> Fruit Jam Fermented with <i>Lactobacillus rhamnosus</i> Yoba 

Figure 3 | Probiotic Potential, Iron and Zinc Bioaccessibility, and Sensory Quality of Uapaca kirkiana Fruit Jam Fermented with Lactobacillus rhamnosus Yoba 