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Carob kibbles as an alternative raw material for production of kvass with probiotic potential.
Polanowska, Katarzyna; Varghese, Reshma; Kuligowski, Maciej; Majcher, Malgorzata.
Afiliação
  • Polanowska K; Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznan, Poland.
  • Varghese R; Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznan, Poland.
  • Kuligowski M; Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznan, Poland.
  • Majcher M; Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznan, Poland.
J Sci Food Agric ; 101(13): 5487-5497, 2021 Oct.
Article em En | MEDLINE | ID: mdl-33682152
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Texto completo: 1 Bases de dados: MEDLINE Assunto principal: Probióticos / Lactobacillus plantarum / Bebidas Alcoólicas / Saccharomyces boulardii / Fabaceae Limite: Adult / Female / Humans / Male / Middle aged Idioma: En Revista: J Sci Food Agric Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Polônia
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Bases de dados: MEDLINE Assunto principal: Probióticos / Lactobacillus plantarum / Bebidas Alcoólicas / Saccharomyces boulardii / Fabaceae Limite: Adult / Female / Humans / Male / Middle aged Idioma: En Revista: J Sci Food Agric Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Polônia