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Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria

โœ Scribed by Rossana Coda; Carlo Giuseppe Rizzello; Antonio Trani; Marco Gobbetti

Book ID
113625705
Publisher
Elsevier Science
Year
2011
Tongue
English
Weight
419 KB
Volume
28
Category
Article
ISSN
0740-0020

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โœ Luana, Nionelli; Rossana, Coda; Curiel, Josรฉ Antonio; Kaisa, Poutanen; Marco, Go ๐Ÿ“‚ Article ๐Ÿ“… 2014 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 492 KB

This study aimed at investigating the suitability of oat flakes for making functional beverages. Different technological options were assayed, including the amount of flakes, the inoculum of the starter and the addition of enzyme preparations. The beverage containing 25% (wt/wt) of oat flakes and fe