Effect of potentially probiotic lactic acid bacteria on the physicochemical composition and acceptance of fermented cereal beverages

Published 2015 View Full Article

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Title
Effect of potentially probiotic lactic acid bacteria on the physicochemical composition and acceptance of fermented cereal beverages
Authors
Keywords
Fermented cereal beverages, Lactobacilli, Probiotic, Acceptance, PCA
Journal
Journal of Functional Foods
Volume 15, Issue -, Pages 106-115
Publisher
Elsevier BV
Online
2015-03-27
DOI
10.1016/j.jff.2015.03.012

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