Isolation, characterization and storage of probiotics associated with the fermentation of Bambara groundnut bran-Reference-Cited by-同舟云学术

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Isolation, characterization and storage of probiotics associated with the fermentation of Bambara groundnut bran

Published:2018-11-26 Issue:6 Volume:8 Page:
ISSN:2373-4310
Container-title:Journal of Nutritional Health & Food Engineering
language:
Short-container-title:JNHFE

Author:

BK Adeoye

Publisher

MedCrave Group, LLC

Reference28 articles.

1. Elizete DF, Carlos SR. Biochemical characterization and identification of probiotic Lactobacillus casei from various foods. Journal of Biology. 2005;30:39–44.

2. Noha ZM. Progress and Problems in Nutraceuticals Delivery. Bioequivalence and Bioavailability. 2013;6(3):75–77.

3. Smith J, Charter E. Functional Food Product Development. Charlottetown: John Wiley and Sons Ltd. 2010.

4. CM Kalui, JM Mathara, PM Kutima. Probiotic potential of spontaneously fermented cereal based foods. African Journal of Biotechnology. 2010;9(17):2490–2498.

5. Food and Agriculture Organization/World Health Organization. Guidelines for the Evaluation of Probiotics in Food: Report of a Joint FAO/WHO Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food; London, Ontario, Canada, FAO/WHO.

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fermentation technology enhances the nutritional quality of underutilized Bambara groundnut – a review;Food Biotechnology;2023-04-03

2. Microbiology and Safety of Bambara Groundnut Seed and its Food Products;Food and Potential Industrial Applications of Bambara Groundnut;2021

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