Barboza, Yasmina <br/><br/>
Development of a potential functional food prepared with pigeon pea (Cajanus cajan), oats and Lactobacillus reuteri ATCC 55730.  [electronic resource] 

 -  International journal of food sciences and nutrition  Nov 2012 
 - 813-20 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1465-3478 
<br/><br/><label>Standard No.: </label>10.3109/09637486.2012.681633  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Avena--chemistry<br/>Cajanus--chemistry<br/>Chemical Phenomena<br/>Colony Count, Microbial<br/>Cultured Milk Products--chemistry<br/>Fermentation<br/>Food Handling<br/>Food Preferences<br/>Food Quality<br/>Food Storage<br/>Functional Food--analysis<br/>Humans<br/>Hydrogen-Ion Concentration<br/>Limosilactobacillus reuteri--growth & development<br/>Microbial Viability<br/>Nutritive Value<br/>Refrigeration<br/>Seeds--chemistry<br/>Sensation<br/>Venezuela