Process optimization for the development of a synbiotic beverage based on lactic acid fermentation of nutricereals and milk-based beverage-Reference-Cited by-同舟云学术

Process optimization for the development of a synbiotic beverage based on lactic acid fermentation of nutricereals and milk-based beverage

Published:2020-09 Issue: Volume:131 Page:109774
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Kumar Ashwani,Kaur Amarjeet,Tomer Vidisha

Funder

Asia-Pacific Association of Agricultural Research Institutions

CRP Dryland Cereals Scholarship Program

Publisher

Elsevier BV

Subject

Food Science

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3. Effect of drying techniques on drying behavior and physico-chemical properties of marigold;Ahluwalia;Agricultural Research Journal,2018

4. Development of barley-milk based fermented probiotic drink;Ahuja,2015

5. Development of a new oat-based probiotic drink;Angelov;International Journal of Food Microbiology,2006

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