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

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To overcome texture and flavor challenges in fermented plant-based product development, the potential of microorganisms is generating great interest in the food industry. This study examines the effect of Lactobacillus rhamnosus on physicochemical properties of fermented soy, oat, and coconut. L. rh...

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Detalles Bibliográficos
Autores principales: Masiá, Carmen, Geppel, Asger, Jensen, Poul Erik, Buldo, Patrizia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8002191/
https://www.ncbi.nlm.nih.gov/pubmed/33801804
http://dx.doi.org/10.3390/foods10030573

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8002191/
https://www.ncbi.nlm.nih.gov/pubmed/33801804
http://dx.doi.org/10.3390/foods10030573

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