Effect of fermentation by amylolytic lactic acid bacteria, in process combinations, on characteristics of rice/soybean slurries: A new method for preparing high energy density complementary foods for young children

Food Chemistry

Volumn 100, Issue 2, 2007, Pages 623-631

  Nguyen, Thi Thanh Thuy ^a   Loiseau, Gérard ^b   Icard Vernière, Christèle ^c   Rochette, Isabelle ^c   Trèche, Serge ^c   Guyot, Jean Pierre ^c  

^a VIETNAM NATIONAL UNIVERSITY OF AGRICULTURE   (Viet Nam)

^b CIRAD   (France)

^c INSTITUT DE RECHERCHE POUR LE DÉVELOPPEMENT   (France)

Author keywords

Amylolytic lactic acid bacteria; Energy density; Gruel; Rice; Soybean

Indexed keywords

ARTICLE; BACTERIAL STRAIN; BIOMASS PRODUCTION; CALORIC INTAKE; CONTROLLED STUDY; FERMENTATION; FLOUR; FLOW KINETICS; FOOD PROCESSING; GELATINIZATION; LACTIC ACID BACTERIUM; NONHUMAN; RICE; SOYBEAN;

GLYCINE MAX; LACTOBACILLUS PLANTARUM;

EID: 33746988540     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.09.080     Document Type: Article

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