Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour

This study investigates the use of sprouted oat flour as a substrate to develop a novel gluten-free beverage by fermentation with a probiotic (Lactobacillus plantarum WCFS1) starter culture. Physicochemical, microbiological, nutritional and sensory properties of sprouted oat fermented beverage (SOFB...

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Detalles Bibliográficos
Autores principales: Aparicio-García, Natalia, Martínez-Villaluenga, Cristina, Frias, Juana, Peñas, Elena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7828039/
https://www.ncbi.nlm.nih.gov/pubmed/33440811
http://dx.doi.org/10.3390/foods10010139

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7828039/
https://www.ncbi.nlm.nih.gov/pubmed/33440811
http://dx.doi.org/10.3390/foods10010139

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