Non-alcoholic beverages from fermented cereals with increased oligosaccharide content

Food Technology and Biotechnology

Volumn 54, Issue 1, 2016, Pages 36-44

  Basinskiene, Loreta ^a   Juodeikiene, Grazina ^a   Vidmantiene, Daiva ^a   Tenkanen, Maija ^b   Makaravicius, Tomas ^a   Bartkiene, Elena ^c  

^a KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

^b UNIVERSITY OF HELSINKI   (Finland)

^c LITHUANIAN UNIVERSITY OF HEALTH SCIENCES   (Lithuania)

Author keywords

Extruded rye; Lactic acid bacteria (LAB); Non alcoholic beverage; Oligosaccharides; Xylanase

Indexed keywords

BACTERIA; ENZYMES; LABORATORIES; LACTIC ACID; OLIGOSACCHARIDES; YEAST;

ARABINOXYLOOLIGOSACCHARIDES; EXTRUDED RYE; FUNCTIONAL PROPERTIES; LACTIC ACID BACTERIA; NON-ALCOHOLIC BEVERAGES; PEDIOCOCCUS PENTOSACEUS; XYLANASES; XYLOOLIGOSACCHARIDES;

BEVERAGES;

EID: 84964838302     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: 10.17113/ftb.54.01.16.4106     Document Type: Article

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