Characterization of Buckwheat Beverages Fermented with Lactic Acid Bacterial Cultures and Bifidobacteria

This study aimed to examine the effect of four different industrial starter cultures containing lactic acid bacteria (LAB) and bifidobacteria on selected characteristics of beverages prepared from buckwheat and stored at 4 °C for 28 days. This study included the determination of pH during fermentati...

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Detalles Bibliográficos
Autores principales: Kowalska, Ewa, Ziarno, Małgorzata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7760824/
https://www.ncbi.nlm.nih.gov/pubmed/33260346
http://dx.doi.org/10.3390/foods9121771

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7760824/
https://www.ncbi.nlm.nih.gov/pubmed/33260346
http://dx.doi.org/10.3390/foods9121771

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