Freire, Ana Luiza <br/><br/>
Nondairy beverage produced by controlled fermentation with potential probiotic starter cultures of lactic acid bacteria and yeast.  [electronic resource] 

 -  International journal of food microbiology  May 2017 
 - 39-46 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1879-3460 
<br/><br/><label>Standard No.: </label>10.1016/j.ijfoodmicro.2017.02.011  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Beverages--microbiology<br/>Brazil<br/>Coculture Techniques<br/>Ethanol--analysis<br/>Fermentation--physiology<br/>Lactobacillus acidophilus--metabolism<br/>Lactobacillus plantarum--metabolism<br/>Manihot--metabolism<br/>Oryza--metabolism<br/>Probiotics<br/>Yeast, Dried