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Vitamin E constituents of Weaning Foods from Germinated Cereals and Legumes

โœ Scribed by L.M. MARERO; E.M. PAYUMO; A.R. AGUINALDO; S. HOMMA; O. IGARASHI

Book ID
108818165
Publisher
Institute of Food Technologists
Year
1991
Tongue
English
Weight
220 KB
Volume
56
Category
Article
ISSN
0022-1147

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Lactic acid bacteria perform an essential role in the preservation and production of wholesome foods. Generally the lactic acid fermentations are low-cost and often little or no heat is required in their preparation. Thus, they are fuelefficient. Lactic acid fermented foods have an important role in