Influence of cofermentation by amylolytic Lactobacillus strains and probiotic bacteria on the fermentation process, viscosity and microstructure of gruels made of rice, soy milk and passion fruit fiber
Espirito-Santo, Ana Paula do, Mouquet-Rivier, Claire, Humblot, Christèle, Cazevieille, Chantal, Icard-Vernière, Christèle, Soccol, Carlos Ricardo, Guyot, Jean-PierreТом:
57
Мова:
english
Журнал:
Food Research International
DOI:
10.1016/j.foodres.2014.01.028
Date:
March, 2014
Файл:
PDF, 1015 KB
english, 2014
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