Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties

Dehydrated blends of dairy-cereal combine the functional and nutritional properties of two major food groups. Fortified blended food base (FBFB) was prepared by blending fermented milk with parboiled wheat, co-fermenting the blend at 35 °C, shelf-drying and milling. Increasing co-fermentation time f...

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Detalles Bibliográficos
Autores principales: Shevade, Ashwini V., O’Callaghan, Yvonne C., O’Brien, Nora M., O’Connor, Tom P., Guinee, Timothy P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770338/
https://www.ncbi.nlm.nih.gov/pubmed/31484356
http://dx.doi.org/10.3390/foods8090388

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770338/
https://www.ncbi.nlm.nih.gov/pubmed/31484356
http://dx.doi.org/10.3390/foods8090388

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