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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书目详细资料
Главные авторы:	Sadovoy, V. V., Садовой, В. В.
格式:	Статья
语言:	English
出版:	Functional Food Institute 2025
主题:	Buckwheat flour Lactic acid bacteria Fermentation Enzymatic hydrolysis Dairy alternatives Cereal-based fermented beverage
在线阅读:	https://dspace.ncfu.ru/handle/123456789/30461
标签:	添加标签没有标签, 成为第一个标记此记录!

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