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

<div>Triangle test (discrimination between <i>L. rhamnosus</i> yoba and control jams).</div>

International Journal of Food Science

fig6

Figure 6

Figure 6: Probiotic Potential, Iron and Zinc Bioaccessibility, and Sensory Quality of <i>Uapaca kirkiana</i> Fruit Jam Fermented with <i>Lactobacillus rhamnosus</i> Yoba 

Figure 6 | Probiotic Potential, Iron and Zinc Bioaccessibility, and Sensory Quality of Uapaca kirkiana Fruit Jam Fermented with Lactobacillus rhamnosus Yoba 