Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages

This study aimed at investigating the suitability of quinoa for making yogurt-like beverages. After the selection of the adequate technological parameters, the fermentation was carried out by using different lactic acid bacteria strains: a probiotic (Lactobacillus rhamnosus SP1), an exopolysaccharid...

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Detalles Bibliográficos
Autores principales: Lorusso, Anna, Coda, Rossana, Montemurro, Marco, Rizzello, Carlo Giuseppe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5920416/
https://www.ncbi.nlm.nih.gov/pubmed/29614769
http://dx.doi.org/10.3390/foods7040051

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5920416/
https://www.ncbi.nlm.nih.gov/pubmed/29614769
http://dx.doi.org/10.3390/foods7040051

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