Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms
Author:
Affiliation:
1. Institute of Food Engineering for the Development, Universitat Politècnica de València, Valencia, Spain
2. Research Group of Food Microstructure and Chemistry, Universitat Politècnica de València, Valencia, Spain
Abstract
Publisher
SAGE Publications
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science
Link
http://journals.sagepub.com/doi/pdf/10.1177/1082013213518936
Reference41 articles.
1. Development of a new oat-based probiotic drink
2. Phosphoketolase Pathway Dominates in Lactobacillus reuteri ATCC 55730 Containing Dual Pathways for Glycolysis
3. Environmental influences on exopolysaccharide formation in Lactobacillus reuteri ATCC 55730
4. Lactobacillus reuteri (DSM 17938) in Infants with Functional Chronic Constipation: A Double-Blind, Randomized, Placebo-Controlled Study
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