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Novel synbiotic fermented finger millet-based yoghurt-like beverage: Nutritional, physicochemical, and sensory characterization

  • Published:2022-12 Issue: Volume:99 Page:105324
  • ISSN:1756-4646
  • Container-title:Journal of Functional Foods
  • language:en
  • Short-container-title:Journal of Functional Foods

Author:

Vila-Real Catarina,Pimenta-Martins Ana,Mbugua Samuel,Hagrétou Sawadogo-Lingani,Katina Kati,Maina Ndegwa H.,Pinto Elisabete,Gomes Ana M.P.

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference46 articles.

1. Review on African traditional cereal beverages;Aka;American Journal of Research Communication,2014

2. Characterization of a novel dextransucrase from Weissella confusa isolated from sourdough;Amari;Applied Microbiology and Biotechnology,2013

3. Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran;Arte;Journal of Agricultural and Food Chemistry,2015

4. GABA and GABA receptors in the gastrointestinal tract: From motility to inflammation;Auteri;Pharmacological Research,2015

5. Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria;Coda;Food Microbiology,2011
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