Effect of potentially probiotic lactic acid bacteria on the physicochemical composition and acceptance of fermented cereal beverages

Journal of Functional Foods

Volumn 15, Issue , 2015, Pages 106-115

  Salmerón, Ivan ^a,b   Thomas, Keith ^c   Pandiella, Severino S ^a  

^a UNIVERSITY OF MANCHESTER   (United Kingdom)

^b UNIVERSIDAD AUTÓNOMA DE CHIHUAHUA   (Mexico)

^c UNIVERSITY OF SUNDERLAND   (United Kingdom)

Author keywords

Acceptance; Fermented cereal beverages; Lactobacilli; PCA; Probiotic

Indexed keywords

LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS REUTERI;

EID: 84929234497     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2015.03.012     Document Type: Article

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