Development of a potential functional food prepared with pigeon pea (Cajanus cajan), oats and Lactobacillus reuteri ATCC 55730. [electronic resource]
Producer: 20130318Description: 813-20 p. digitalISSN:- 1465-3478
- Avena -- chemistry
- Cajanus -- chemistry
- Chemical Phenomena
- Colony Count, Microbial
- Cultured Milk Products -- chemistry
- Fermentation
- Food Handling
- Food Preferences
- Food Quality
- Food Storage
- Functional Food -- analysis
- Humans
- Hydrogen-Ion Concentration
- Limosilactobacillus reuteri -- growth & development
- Microbial Viability
- Nutritive Value
- Refrigeration
- Seeds -- chemistry
- Sensation
- Venezuela
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Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
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