Effect of probiotic fermentation on carbohydrate and mineral profile of an indigenously developed food blend

Acta Alimentaria

Volumn 34, Issue 1, 2005, Pages 41-47

  Sindhu, S C ^a   Khetarpaul, N ^a   Sindhu, A ^a  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Carbohydrates; L. casei; L. plantarum; Minerals; Probiotics; S. boulardii

Indexed keywords

CALCIUM; CARBOHYDRATE; HYDROCHLORIC ACID; IRON; MINERAL; POTASSIUM; PROBIOTIC AGENT; SODIUM; STARCH; SUGAR;

ARTICLE; AUTOCLAVE; BACTERIUM CULTURE; CONTROLLED STUDY; FERMENTATION; FLOUR; FOOD; INOCULATION; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; LIQUID CULTURE; NONHUMAN; RICE; SACCHAROMYCES BOULARDII; TOMATO; WHEY;

LYCOPERSICON ESCULENTUM; VIGNA RADIATA VAR. RADIATA;

EID: 17744363513     PISSN: 01393006     EISSN: None     Source Type: Journal    
DOI: 10.1556/AAlim.34.2005.1.7     Document Type: Article

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