Chemical and sensorial properties of probiotic beverage based on rice bran extract and honey
Author:
Publisher
Springer Science and Business Media LLC
Subject
Renewable Energy, Sustainability and the Environment
Link
https://link.springer.com/content/pdf/10.1007/s13399-021-01500-2.pdf
Reference40 articles.
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2. Verbeke W (2005) Consumer acceptance of functional foods: sociodemographic cognitive and attitudinal determinants. Food Qual Prefer 16(1):45–57. https://doi.org/10.1016/j.foodqual.2004.01.001
3. Szmigiel I, Suchodolski J, Łukaszewicz M et al (2019) The influence of Bacillus subtilis 87Y isolated from Eisenia fetida on the growth of pathogenic and probiotic microorganisms. Biomass Conv Bioref. https://doi.org/10.1007/s13399-019-00582-3
4. Heller KJ (2001) Probiotic bacteria in fermented foods: product characteristics and starter organisms. Am J Clin Nutr 73(2):34–39. https://doi.org/10.1093/ajcn/73.2.374s
5. Da Silva PMC, Gauche LV, Gonzaga AC, Oliveira Costa R (2015) Honey: chemical composition stability and authenticity. Food Chem 16:25–30. https://doi.org/10.1016/j.foodchem.2015.09.051
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