Fermentation with one step single and sequential cultures of yeast and lactobacilli: Effect on antinutrients and digestibilities (in vitro) of starch and protein in an indigenously developed food mixture

Plant Foods for Human Nutrition

Volumn 58, Issue 3, 2003, Pages 1-10

  Sindhu, S C ^a   Khetarpaul, N ^a  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Antinutrients; In vitro digestibilities; L. Casei; L. plantarum; Probiotic fermentation; S. boulardii

Indexed keywords

LACTOBACILLI CASEI; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; LYCOPERSICON ESCULENTUM; VIGNA RADIATA VAR. RADIATA;

EID: 18644378475     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/B:QUAL.0000040326.72490.83     Document Type: Article

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