Nondairy beverage produced by controlled fermentation with potential probiotic starter cultures of lactic acid bacteria and yeast

Article

Abstract: This work aimed to develop a nondairy fermented beverage from a blend of cassava and rice based on B

Palabras claves:

cassava, functional food, Lactobacillus acidophilus, Lactobacillus plantarum, Rice, TORULASPORA DELBRUECKII

Autores:

Ana Luiza Freire, Cardoso M.G.B., da Costa Souza P.N., Ramos C.L., Schwan R.F.

Fuentes:

scopus