Fermentation by Lactobacillus fermentum strains (singly and in combination) enhances the properties of ting from two whole grain sorghum types

Published 2018 View Full Article

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Title
Fermentation by Lactobacillus fermentum strains (singly and in combination) enhances the properties of ting from two whole grain sorghum types
Authors
Keywords
Sorghum fermentation, ting, Whole grain sorghum, Lactobacillus fermentum
Journal
JOURNAL OF CEREAL SCIENCE
Volume 82, Issue -, Pages 49-56
Publisher
Elsevier BV
Online
2018-05-18
DOI
10.1016/j.jcs.2018.05.008

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