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Fermentation of chickpea (Cicer arietinum L.) and coconut (Coccus nucifera L.) beverages by Lactobacillus paracasei subsp paracasei LBC 81: The influence of sugar content on growth and stability during storage

Maria Carolina Mesquita, Eliana dos Santos Leandro, Ernandes Rodrigues de Alencar, Raquel Braz Assunção Botelho

2020LWT42 citationsDOI

Topics & Concepts

Lactobacillus paracaseiFood scienceFermentationSugarChemistryCocos nuciferaCold storageLactobacillusBotanyBiologyHorticultureProbiotics and Fermented FoodsFood composition and propertiesProtein Hydrolysis and Bioactive Peptides
Fermentation of chickpea (Cicer arietinum L.) and coconut (Coccus nucifera L.) beverages by Lactobacillus paracasei subsp paracasei LBC 81: The influence of sugar content on growth and stability during storage | Litcius