Work

Fermentability of whole oat flour, PeriTec flour and bran by Lactobacillus plantarum

Year: 2008

Type: article

Source: Journal of Food Engineering

DOI: 10.1016/j.jfoodeng.2008.04.020

Authors: Gopal Kedia, José Antonio Vázquez, Severino S. Pandiella

Institutions: University of Manchester, Consejo Superior de Investigaciones Científicas, Instituto de Investigacións Mariñas

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W2077558331

FWCI: 3.964

Cites: 22

Cited by: 55

Related to: 10