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Development of sprouted wheat based probiotic beverage
Present study was carried out to evaluate the potential of Lactobacillus acidophilus (L. acidophilus) for development of wheat based probiotic beverage and to optimize the proportion of different ingredients viz. sprouted wheat flour, sprouted wheat bran, oat and stabilizer using response surface me...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2013
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4252468/ https://ncbi.nlm.nih.gov/pubmed/25477662 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-0959-1 |
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