Development, acceptability and nutritional evaluation of an indigenous food blend fermented with probiotic organisms

Nutrition and Food Science

Volumn 35, Issue 1, 2005, Pages 20-27

  Sindhu, Sangeeta C ^a   Khetarpaul, Neelam ^a  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Cereals; Fermentation; India

Indexed keywords

PROBIOTIC AGENT;

ANALYSIS OF VARIANCE; ARTICLE; BARLEY; CELL VIABILITY; DAIRY PRODUCT; DIARRHEA; FERMENTATION; FLOUR; FOOD INTAKE; FOOD PROCESSING; FOOD STORAGE; HYPERCHOLESTEROLEMIA; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; LYOPHILISATE; MILK; NUTRITIONAL VALUE; ORGANOLEPTIC PROPERTY; PALATE; PH; SACCHAROMYCES BOULARDII; TOMATO;

HORDEUM VULGARE SUBSP. VULGARE; LYCOPERSICON ESCULENTUM; VIGNA RADIATA VAR. RADIATA;

EID: 19744367409     PISSN: 00346659     EISSN: None     Source Type: Journal    
DOI: 10.1108/00346650510579108     Document Type: Article

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