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Probiotic fermented oat dairy beverage: viability of Lactobacillus casei, fatty acid profile, phenolic compound content and acceptability
The combination of oats such as water-soluble oat extract (SOE) and probiotic microorganisms can add nutritional value to the food and benefits to the consumer’s health. The SOE contains soluble fiber, whose major soluble fraction is composed of β-glucan contains soluble antioxidants such as ferulic...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8292467/ https://ncbi.nlm.nih.gov/pubmed/34366461 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-021-04973-1 |
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