Effect of different starter cultures on the sensory properties and microbiological quality of Atole agrio, a fermented maize product-Reference-Cited by-同舟云学术

Effect of different starter cultures on the sensory properties and microbiological quality of Atole agrio, a fermented maize product

Published:2020-03 Issue: Volume:109 Page:106907
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Väkeväinen Kati^ORCID,Hernández Jessica,Simontaival Anna-Inkeri,Severiano-Pérez Patricia,Díaz-Ruiz Gloria,von Wright Atte,Wacher-Rodarte Carmen,Plumed-Ferrer Carme

Funder

Finnish Food Research Foundation, Helsinki, Finland

CONACYT

PAPIIT/UNAM

Facultad de Química/UNAM

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference41 articles.

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3. Cereal-based fermented foods and beverages;Blandino;Food Research International,2003

4. Spontaneous food fermentations and potential risks for human health;Capozzi;Fermentatio,2017

5. Preliminary studies on chorote – a traditional Mexican fermented product;Castillo-Morales;World Journal of Microbiology and Biotechnology,2005

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