Development of white finger millet probiotic beverage using <scp> <i>Lactocaseibacillus rhamnosus</i> </scp> ( <scp>LGG</scp> ): Process optimization and study of physicochemical and nutritional properties-Reference-Cited by-同舟云学术

Development of white finger millet probiotic beverage using Lactocaseibacillus rhamnosus ( LGG ): Process optimization and study of physicochemical and nutritional properties

Published:2022-11 Issue: Volume: Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Navyashree Narayanaswamy¹,Buvaneswaran Malini¹,Sunil Chikkaballapur Krishnappa¹^ORCID,Rawson Ashish²^ORCID,Natarajan Venkatachalapathy¹^ORCID

Affiliation:

1. Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management‐Thanjavur (NIFTEM‐T) Tamil Nadu India

2. Department of Food Safety and Quality Testing National Institute of Food Technology Entrepreneurship and Management‐Thanjavur (NIFTEM‐T) Tamil Nadu India

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14200

Reference36 articles.

1. Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products

2. Probiotics and Their Potential Applications: An Introduction

3. Impact of Freeze‐drying on physiochemical, structural, and mechanical properties of ginger (Zingiber officinale);Buvaneswaran M.;The Pharma Innovation Journal,2021

4. Effect of addition of pineapple peel powder on white finger millet vegan probiotic beverage

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