Cereal-based vegan desserts as container of potentially probiotic bacteria isolated from fermented plant-origin food
The aim of this study was to assess the possibility of using selected bacterial strains (lactic acid bacteria – LAB) isolated from traditional fermented plant-origin food, to produce potentially functional (probiotic and/or synbiotic) cereal-based vegan desserts. The scope of the study included: opt...
Main Authors: | , , |
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Format: | Article |
Language: | English |
Published: |
Taylor & Francis Group
2021-01-01
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Series: | CyTA - Journal of Food |
Subjects: | |
Online Access: | http://dx.doi.org/10.1080/19476337.2021.1963320 |