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Lactic fermentation of cereals aqueous mixture of oat and rice flours with and without glucose addition
Studies of the ability of probiotics to ferment cereal flours are necessary to obtain products with enhanced nutritional value. In this study, Lactobacillus paracasei CBA-L74 was used to ferment cereal aqueous mixtures containing both oat (7.5% w/v) and rice flours (7.5% w/v), with and without gluco...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7495050/ https://www.ncbi.nlm.nih.gov/pubmed/32984612 http://dx.doi.org/10.1016/j.heliyon.2020.e04920 |