Biomodification of a plant base from cereal flour to produce an alternative fermented drink

Biomodification of a plant base from cereal flour to produce an alternative fermented drink

Cereals are the most promising raw material for producing functional fermented drinks. Buckwheat possesses a unique chemical composition, high nutritional value, and significant physiological activity. However, cereals lack easily digestible sugars and nitrogen compounds for lactic acid bacteria. Ob...

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Autors principals:	Sadovoy, V. V., Садовой, В. В.
Format:	Статья
Idioma:	English
Publicat:	Functional Food Institute 2025
Matèries:	Buckwheat flour Lactic acid bacteria Fermentation Enzymatic hydrolysis Dairy alternatives Cereal-based fermented beverage
Accés en línia:	https://dspace.ncfu.ru/handle/123456789/30461
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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