Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour
This study investigates the use of sprouted oat flour as a substrate to develop a novel gluten-free beverage by fermentation with a probiotic (<i>Lactobacillus plantarum</i> WCFS1) starter culture. Physicochemical, microbiological, nutritional and sensory properties of sprouted oat fermented beverag...
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| Главные авторы: | , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI AG
2021-01-01
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| Серии: | Foods |
| Предметы: | |
| Online-ссылка: | https://www.mdpi.com/2304-8158/10/1/139 |
| Метки: |
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