Syneresis and chemical characteristics of fermented rice extract with probiotic bacteria and waxy maize starch
The objective of this work was to elaborate fermented extracts using rice bran and broken rice grains (proportion 8:92) with probiotic bacteria and different concentrations of waxy maize starch (WMS) in order to obtain products with low level of syneresis and desirable physical-...
Zapisane w:
| Wydane w: | Ciência e Tecnologia de Alimentos |
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| Główni autorzy: | , , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2017
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| Hasła przedmiotowe: | |
| Dostęp online: | https://www.redalyc.org/articulo.oa?id=395953544019 |
| Etykiety: |
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