Work

A new approach in the production of a novel gluten-free probiotic beverage using broken white beans, broken rice, and whey

Year: 2024

Type: article

Source: Egyptian Journal of Chemistry

DOI: 10.21608/ejchem.2024.312689.10202

Authors: Walaa Saad Amin, Walaa Saad Amin, Omaima Dewidar

Institutions: Cairo University, Agricultural Research Center

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W4402778321

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