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...

Täydet tiedot

Tallennettuna:
Bibliografiset tiedot
Julkaisussa:Food Sci Nutr
Päätekijät: Ogunremi, Omotade R., Agrawal, Renu, Sanni, Abiodun I.
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: John Wiley and Sons Inc. 2015
Aiheet:
Original Research
Linkit: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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