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Development of cereal‐based functional food using cereal‐mix substrate fermented with probiotic strain – Pichia kudriavzevii OG32
Probiotic strains contribute to the functionality of foods during fermentation. In this present work, cereal‐mix was fermented with probiotic Pichia kudriavzevii OG32. Selected fermentation parameters and functional properties of the product were determined. The growth of Pichia kudriavzevii OG32 wa...
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| Publicat a: | Food Sci Nutr |
|---|---|
| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
John Wiley and Sons Inc.
2015
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4708658/ https://ncbi.nlm.nih.gov/pubmed/26788290 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.239 |
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