Utilisation of Quinoa for development of fermented beverages

Utilisation of Quinoa for development of fermented beverages

Lactic acid fermentation of pseudocereals represents a useful tool for the preparation of value-added beverages with beneficial properties to consumers. The aim of this work was the development of a novel quinoa-based beverage fermented with commercially available probiotic culture including Bifidob...

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Bibliographic Details
Main Authors: Jolana Karovičová, Zlatica Kohajdová, Michaela Lauková, Lucia Minarovičová, Mária Greifová, Jarmila Hojerová, Gabriel Greif
Format: Article
Language:English
Published: HACCP Consulting 2020-07-01
Series:Potravinarstvo
Subjects:
quinoa
fermentation
lactic acid bacteria
beverages
sensory acceptance
Online Access:https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1323

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