Production and characterization of nondairy gluten‐free fermented beverage based on buckwheat and lentil

The present study aimed to optimize the formulation of buckwheat/lentil gluten‐free beverages fermented with Lactobacillus plantarum and Bifidobacterium bifidum. Physicochemical parameters of 14 different beverages, such as pH, acidity, total solids, ash, total phenol content, antioxidant activity,...

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Detalles Bibliográficos
Autores principales: Mousavi, Mir‐Hossein, Gharekhani, Mehdi, Alirezalu, Kazem, Roufegarinejad, Leila, Azadmard‐Damirchi, Sodeif
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10171538/
https://www.ncbi.nlm.nih.gov/pubmed/37181300
http://dx.doi.org/10.1002/fsn3.3095

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10171538/
https://www.ncbi.nlm.nih.gov/pubmed/37181300
http://dx.doi.org/10.1002/fsn3.3095

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