Development of non-dairy probiotic drink utilizing sprouted cereals, legume and soymilk-Reference-Cited by-同舟云学术

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Development of non-dairy probiotic drink utilizing sprouted cereals, legume and soymilk

Published:2015-06 Issue:1 Volume:62 Page:482-487
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Mridula D. ,Sharma Monika

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. A pepsin-pancreatin digest index of protein quality evaluation;Akeson;Journal of Nutrition,1964

2. Cardiovascular and renal benefits of dry bean and soybean intake;Anderson;American Journal of Clinical Nutrition,1999

3. Official methods of analysis;AOAC,2000

4. Ecology of bifidobacteria, biochemistry and physiology of bifidobacteria;Bezkorovainy,1989

5. IS: 6273 Part I and Part II – 1971. Guide for sensory evaluation of foods;BIS,1971

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