Co-Culture Probiotic Fermentation of Protein-Enriched Cereal Medium (Boza)
Author:
Affiliation:
1. Department of Food Engineering, Selcuk University, Agricultural Faculty, Konya, Turkey;
2. Department of Food Engineering, Akdeniz University, Engineering Faculty, Antalya, Turkey
Publisher
Informa UK Limited
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
https://www.tandfonline.com/doi/pdf/10.1080/07315724.2019.1612796
Reference40 articles.
1. Determination of Microbiological and Chemical Properties of Probiotic Boza and Its Consumer Acceptability
2. Nutritional significance of fermented foods
3. Volatile compounds produced by the probiotic strain Lactobacillus plantarum NCIMB 8826 in cereal-based substrates
4. Headspace gas chromatography (HS-GC) analysis of imperative flavor compounds in Lactobacilli-fermented barley and malt substrates
5. Effect of substrate composition and inoculum on the fermentation kinetics and flavour compound profiles of potentially non-dairy probiotic formulations
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