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...

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Detalles Bibliográficos
Autores principales: Gallo, Marianna, Passannanti, Francesca, Colucci Cante, Rosa, Nigro, Federica, Schiattarella, Paola, Zappulla, Salvatore, Budelli, Andrea, Nigro, Roberto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Research Article
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

Internet

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

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