Technological and Functional Assessment of Riboflavin Enriched Probiotic SoyCurd
Preparation of soymilk-based product with probiotics is reasonably a novel approach in the field of fermented functional foods. The aim of this study was to develop riboflavin enriched fermented soy curds with either or combination of the two riboflavin producing probiotic strains of <i>Lactobacillu...
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| Autori principali: | , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI AG
2021-03-01
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| Serie: | Fermentation |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2311-5637/7/2/47 |
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