Changes of probiotic fermented drink obtained from soy and rice byproducts during cold storage

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Changes of probiotic fermented drink obtained from soy and rice byproducts during cold storage

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作者：Kassia Kiss Firmino Dourado Costa^a ; ^{kassiakiss_@hotmail.com} ; Manoel Soares Soares Jú ; nior^a ; ^{mssoaresjr@hotmail.com} ; Sarah Inê ; s Rodrigues Rosa^a ; ^{sarahines.vet@gmail.com} ; Má ; rcio Caliari^a ; ^{macaliari@ig.com.br} ; Tatiana Colombo Pimentel^b ; ^{tatiana.pimentel@ifpr.edu.br}
关键词：Glycine max ; Oryza sativa L. ; Lactobacillus acidophilus ; Bifidobacterium sp. ; Bile resistance
刊名：LWT - Food Science and Technology
出版年：2017
出版时间：May 2017
年：2017
卷：78
期：Complete
页码：23-30
全文大小：1032 K
卷排序：78

文摘

Food alternative for people with lactose intolerance. Plant extract with potential probiotic. Microbiological, physicochemical and sensory stability during storage.