Author:
Kandari Sharifa,Choi Young J.,Lee Byong H.
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Reference32 articles.
1. Crittenden RG, Playne MJ (1996) Production, properties, and applications of food-grade oligosaccharides. Trends Food Sci Technol 7(11):353–361
2. Kang HC, Lee SH (2001) Characteristics of α-galactosidase associated with grape flesh. Phytochem 58:213–219
3. Baek YJ, Lee BH (2009) Probiotics and prebiotics as bioactive components in dairy products. In: Park YW (ed) Bioactive components in milk and dairy products. Wiley-Blackwell Publ, New York, p 449
4. Machaiah JP, Pednekar MD, Thomas P (1999) Reduction in flatulence factors in mung beans (Vigna radiata) using low-dose gamma -irradiation. J Sci Food Agric 79:648–652
5. Yamaguishi CT, Sanada CT, Gouvea PM, Pandey A, Patricia M, Woiciechowski AL, Parada JL, Soccol CR (2009) Biotechnological process for producing black bean slurry without stachyose. Food Res Intern 42:425–429
Cited by
9 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献