Design and Characterization of a Novel Fermented Beverage from Lentil Grains.

Verni, Michela; Demarinis, Chiara; Rizzello, Carlo Giuseppe; Baruzzi, Federico

Verni, Michela; Demarinis, Chiara; Rizzello, Carlo Giuseppe; Baruzzi, Federico.

Afiliação

Verni M; Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, 70126 Bari, Italy.
Demarinis C; Institute of Sciences of Food Production, National Research Council of Italy (CNR-ISPA), 70126 Bari, Italy.
Rizzello CG; Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, 70126 Bari, Italy.
Baruzzi F; Institute of Sciences of Food Production, National Research Council of Italy (CNR-ISPA), 70126 Bari, Italy.

Foods ; 9(7)2020 Jul 07.

Article em En | MEDLINE | ID: mdl-32645950

Palavras-chave

antinutritional factors; legume grain aqueous extracts; plant-based milk substitutes; probiotic lactic acid bacteria; soluble proteins

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Itália

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