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Development of probiotics beverage using cereal enzymatic hydrolysate fermented with Limosilactobacillus reuteri
Although most probiotic products are milk based, lactose intolerance and vegetarianism inspired the idea of developing nondairy probiotic products. In this study, probiotic beverages were produced from four enzymatically hydrolyzed cereal substrates (coix seed, quinoa, millet, and brown rice) and fe...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9469843/ https://www.ncbi.nlm.nih.gov/pubmed/36171765 http://dx.doi.org/10.1002/fsn3.2913 |