Physicochemical and functional characterisation of a food ingredient based on okara containing probiotics
Adriana P. Castellanos Fuentes, Ana Agustina Bengoa, Nina Gagliarini, Analía G. Abraham, Marina F. de Escalada, Silvia K. Flores
Topics & Concepts
IngredientFood scienceChemistryProbioticFermentationFunctional foodLactobacillus caseiRaw materialBacteriaOrganic chemistryBiologyGeneticsProbiotics and Fermented FoodsFood composition and propertiesMicrobial Metabolites in Food Biotechnology