Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

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Texture and flavor are currently the main challenges in the development of plant-based dairy alternatives. To overcome them, the potential of microorganisms for fermentation of plant-based raw materials is generating great interest in the food industry. This study examines the effect of Lactobacillu...

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Detalles Bibliográficos
Autores principales: Masiá, Carmen, Jensen, Poul Erik, Buldo, Patrizia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555707/
https://www.ncbi.nlm.nih.gov/pubmed/32859044
http://dx.doi.org/10.3390/foods9091182

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555707/
https://www.ncbi.nlm.nih.gov/pubmed/32859044
http://dx.doi.org/10.3390/foods9091182

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