Development of non-dairy probiotic drink utilizing sprouted cereals, legume and soymilk

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Title
Development of non-dairy probiotic drink utilizing sprouted cereals, legume and soymilk
Authors
Keywords
Sprouted cereal, Lactobacillus acidophilus-, NCDC14, Probiotic count, In vitro, protein digestibility
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 62, Issue 1, Pages 482-487
Publisher
Elsevier BV
Online
2014-07-25
DOI
10.1016/j.lwt.2014.07.011

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