Functional Fermented Probiotics, Prebiotics, and Synbiotics from Non‐Dairy Products: A Perspective from Nutraceutical-Reference-Cited by-同舟云学术

Functional Fermented Probiotics, Prebiotics, and Synbiotics from Non‐Dairy Products: A Perspective from Nutraceutical

Published:2022-06 Issue:14 Volume:66 Page:2101059
ISSN:1613-4125
Container-title:Molecular Nutrition & Food Research
language:en
Short-container-title:Molecular Nutrition Food Res

Author:

Kumar Dharmendra¹,Lal Milan Kumar¹^ORCID,Dutt Som¹,Raigond Pinky¹,Changan Sushil Sudhakar¹,Tiwari Rahul Kumar¹,Chourasia Kumar Nishant²,Mangal Vikas¹,Singh Brajesh¹

Affiliation:

1. ICAR‐Central Potato Research Institute Shimla Himachal Pradesh171001 India

2. ICAR‐Central Research Institute for Jute and Allied Fibres Kolkata West Bengal 700120 India

Funder

Indian Council of Agricultural Research

Publisher

Wiley

Subject

Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/mnfr.202101059

Reference95 articles.

1. Probiotics, prebiotics, and synbiotics added to dairy products: Uses and applications to manage type 2 diabetes

2. Effects of Probiotics, Prebiotics, and Synbiotics on Human Health

3. Fermented foods in a global age: East meets West

4. Prebiotics and probiotics: are they functional foods?

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