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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書誌詳細
主要な著者:	Sadovoy, V. V., Садовой, В. В.
フォーマット:	Статья
言語:	English
出版事項:	Functional Food Institute 2025
主題:	Buckwheat flour Lactic acid bacteria Fermentation Enzymatic hydrolysis Dairy alternatives Cereal-based fermented beverage
オンライン･アクセス:	https://dspace.ncfu.ru/handle/123456789/30461
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

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