Optimization of fermentation conditions of synbiotic legume‐based beverages and study of their antimicrobial and proteolytic activity
Author:
Affiliation:
1. Department of Food Engineering and Technology Institute of Chemical Technology Mumbai India
Funder
All India Council for Technical Education
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16357
Reference73 articles.
1. Co-influence of fermentation time and temperature on physicochemical properties, bioactive components and microstructure of ting (a Southern African food) from whole grain sorghum
2. Optimization of fermentation conditions fortingproduction using response surface methodology
3. Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal conditions and in pasteurized grape juice
4. The Promising Role of Plant Tannins as Bioactive Antidiabetic Agents
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