Article ID Journal Published Year Pages File Type
4363278 Food Microbiology 2011 11 Pages PDF
Abstract
► Selection of autochtonous starters and technological options for making beverages. ► Optimization of the biotechnologies for making emmer beverages. ► Nutritional, sensory and functional characterization of emmer beverages.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria
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