THE EFFECT OF RUNNER BEAN FLOUR ON THE VIABILITY OF LACTOBACILLUS PLANTARUM AND ON THE QUALITY CHARACTERISTICS OF PLANT-BASED PROBIOTIC BEVERAGES
In this study, the effect of runner bean flour on the viability of probiotic bacteria and the quality characteristics of plant-based probiotic beverages has been investigated. The germinated and non-germinated seeds were roasted, ground, sifted, and added to beverages based on soya milk, almond milk...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Odessa National Academy of Food Technologies
2020-09-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | https://journals.onaft.edu.ua/index.php/foodtech/article/view/1795 |