Development of a new oat-based probiotic drink

International Journal of Food Microbiology

Volumn 112, Issue 1, 2006, Pages 75-80

  Angelov, Angel ^a   Gotcheva, Velitchka ^a   Kuncheva, Radoslava ^a   Hristozova, Tsonka ^b  

^a UNIVERSITY OF FOOD TECHNOLOGIES   (Bulgaria)

^b INSTITUTE OF MICROBIOLOGY   (Bulgaria)

Author keywords

Beta glucan; Lactic acid bacteria; Oat drink; Oat fermentation; Probiotic

Indexed keywords

ASPARTAME; BETA GLUCAN; CYCLAMATE SODIUM; PROBIOTIC AGENT; SACCHARIN; SUCROSE;

ARTICLE; CELL COUNT; FERMENTATION; FOOD STORAGE; FREEZING; LACTIC ACID BACTERIUM; NONHUMAN; OAT; SHELF LIFE;

AVENA SATIVA; BETA-GLUCANS; BEVERAGES; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; KINETICS; LACTOBACILLUS; PROBIOTICS; REFRIGERATION; TIME FACTORS;

EID: 33749057494     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.05.015     Document Type: Article

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