Properties of non-dairy gluten-free millet-based fermented beverages developed with yoghurt cultures

Journal of Food and Nutrition Research

Volumn 58, Issue 1, 2019, Pages 21-30

  Ziarno, Małgorzata ^a   Zaręba, Dorota ^b   Henn, Elżbieta ^c   Margas, Ewa ^d   Nowak, Miłosz ^e  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

^b Secondary Food Industry and Gastronomy Technical School in Warsaw   (Poland)

^c Nowa Forma El bieta Henn   (Poland)

^d Pure Biologics Ltd   (Poland)

^e INSTITUTE OF IMMUNOLOGY AND EXPERIMENTAL THERAPY   (Poland)

Author keywords

Beverage; Fermented millet; Gluten free diet; Lactose free diet; Yoghurt culture

Indexed keywords

EID: 85063342923     PISSN: 13368672     EISSN: 13384260     Source Type: Journal    
DOI: None     Document Type: Article

References (31)

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