Application of pure and mixed probiotic lactic acid bacteria and yeast cultures for oat fermentation

Journal of the Science of Food and Agriculture

Volumn 85, Issue 12, 2005, Pages 2134-2141

  Angelov, Angel ^a   Gotcheva, Velitchka ^a   Hristozova, Tsonka ^b   Gargova, Stoyanka ^a  

^a UNIVERSITY OF FOOD TECHNOLOGIES   (Bulgaria)

^b INSTITUTE OF MICROBIOLOGY   (Bulgaria)

Author keywords

Beta glucan; Lactic acid bacteria; Oat fermentation; Probiotics; Yeasts

Indexed keywords

EID: 24344446267     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.2223     Document Type: Article

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