Biovalorization of Market Surplus Bread for Development of Probiotic-Fermented Potential Functional Beverages

Bread wastage is a growing concern in many developed countries. This research aimed to explore the biovalorization of market surplus bread for the development of probiotic-fermented beverages in a zero-waste approach. Bread slurries with different initial total solid contents were inoculated with pr...

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Detalles Bibliográficos
Autores principales: Nguyen, Thuy-Linh, Toh, Mingzhan, Lu, Yuyun, Ku, Sebastian, Liu, Shao-Quan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834041/
https://www.ncbi.nlm.nih.gov/pubmed/35159401
http://dx.doi.org/10.3390/foods11030250

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834041/
https://www.ncbi.nlm.nih.gov/pubmed/35159401
http://dx.doi.org/10.3390/foods11030250

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