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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

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