Weaning food fortification and improvement of fermented cereal and legume by metabolic activities of probiotics Lactobacillus plantarum
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Academic Journals
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https://academicjournals.org/journal/AJFS/article-full-text-pdf/C9A41FF58519
Cited by 5 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. Determinants of undernutrition in children under five years in the Southern Africa sub-region: a scoping review;Journal of Health Research;2023-12-05
2. Learning from Tradition: Health-Promoting Potential of Traditional Lactic Acid Fermentation to Drive Innovation in Fermented Plant-Based Dairy Alternatives;Fermentation;2023-05-10
3. Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics;Microorganisms;2021-12-31
4. Vitamins in Cereals: A Critical Review of Content, Health Effects, Processing Losses, Bioaccessibility, Fortification, and Biofortification Strategies for Their Improvement;Frontiers in Nutrition;2021-06-16
5. The Impact of Sourdough Fermentation on Non‐Nutritive Compounds and Antioxidant Activities of Flours from Different Phaseolus Vulgaris L. Genotypes;Journal of Food Science;2019-06-19
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