Oat-based symbiotic beverage fermented by Lactobacillus plantarum, Lactobacillus paracasei ssp. casei and Lactobacillus acidophilus

Journal of Food Science

Volumn 70, Issue 4, 2005, Pages

  Gokavi, Sumangala ^a   Zhang, Lanwei ^a   Huang, Ming Kuei ^b   Zhao, Xin ^b   Guo, Mingruo ^a  

^a UNIVERSITY OF VERMONT   (United States)

^b MCGILL UNIVERSITY   (Canada)

Author keywords

Adhesion; Cholesterol removal; Fermentation; Symbiotic; Viability

Indexed keywords

AVENA; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM;

EID: 19444376420     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb07191.x     Document Type: Article

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