Effects of the Glucose Addition during Lactic Fermentation of Rice, Oat and Wheat Flours
Background and objective: Consumer interests in probiotic foods have increased in recent decades. Food industries respond to these growing interests by developing innovative products and guaranteeing high production efficiency. Cereals, due to their prebiotic nature, are good fermentable substrates;...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Shahid Behehsti University of Medical Sciences
2019-12-01
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| Series: | Applied Food Biotechnology |
| Subjects: | |
| Online Access: | http://journals.sbmu.ac.ir/afb/article/view/26975 |