Characterising the synbiotic beverages based on barley and malt flours fermented by Lactobacillusdelbrueckiiandparacaseistrains-Reference-Cited by-同舟云学术

Characterising the synbiotic beverages based on barley and malt flours fermented by Lactobacillusdelbrueckiiandparacaseistrains

Published:2015-03 Issue:3 Volume:7 Page:355-361
ISSN:1757-8361
Container-title:Quality Assurance and Safety of Crops & Foods
language:en
Short-container-title:Quality Assurance and Safety of Crops & Foods

Author:

Salari M.¹,Razavi S.H.¹,Gharibzahedi S.M.T.¹

Affiliation:

1. Faculty of Agricultural Engineering and Technology, Department of Food Science, Engineering & Technology, Bioprocess Engineering Laboratory (BPEL), University of Tehran, P.O. Box 4111, Karaj 31587-77871, Iran

Publisher

Codon Publications

Subject

Agronomy and Crop Science,Food Science

Link

https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2013.0390

Reference36 articles.

1. Development of a new oat-based probiotic drink

2. Cereal-based fermented foods and beverages

3. Growth studies of potentially probiotic lactic acid bacteria in cereal-based substrates

4. Evaluation of the effect of malt, wheat and barley extracts on the viability of potentially probiotic lactic acid bacteria under acidic conditions

5. Application of cereals and cereal components in functional foods: a review

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