Functional probiotic products based on fermented buckwheat with Lactobacillus rhamnosus
Author:
Funder
STU Grant scheme
Publisher
Elsevier BV
Subject
Food Science
Reference36 articles.
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3. Buckwheat;Cai,2004
4. Selection of probiotic bacteria for the fermentation of a soy beverage in combination with Streptococcus thermophilus;Champagne;Food Research International,2009
5. Application of cereals and cereal components in functional foods: A review;Charalampopoulos;International Journal of Food Microbiology,2002
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