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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,...
Autores principales: | Mousavi, Mir‐Hossein, Gharekhani, Mehdi, Alirezalu, Kazem, Roufegarinejad, Leila, Azadmard‐Damirchi, Sodeif |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2022
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Materias: | |
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 |
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