The impact of dairy starter cultures on selected qualitative properties of functional fermented beverage prepared from germinated white kidney beans

Journal of Food and Nutrition Research

Volumn 58, Issue 2, 2019, Pages 167-176

  Ziarno, Małgorzata ^a   Zaręba, Dorota ^b   Maciejak, Michał ^a   Veber, Anna L ^c  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

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

^c OMSK STATE AGRARIAN UNIVERSITY NAMED AFTER P A STOLYPIN   (Russian Federation)

Author keywords

Bean based beverages; Fermentation; Lactic acid bacteria; Organoleptic properties; Raffinose series oligosaccharides

Indexed keywords

EID: 85070518387     PISSN: 13368672     EISSN: 13384260     Source Type: Journal    
DOI: None     Document Type: Article

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