Physico-chemical Properties and Sensorial Appreciation of a New Fermented Probiotic Beverage Enriched with Pea and Rice Proteins

被引：0
|
作者：
Zahra Allahdad
Johanne Manus
Blanca R. Aguilar-Uscanga
Stéphane Salmieri
Mathieu Millette
Monique Lacroix
机构：
[1] INRS Armand-Frappier Health Biotechnology Centre,Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre, INRS
[2] Institute of Nutrition and Functional Foods,Research Laboratory of Industrial Microbiology. Centro Universitario de Ciencias Exactas E Ingenierías
[3] Universidad de Guadalajara,undefined
[4] Bio-K Plus International Inc,undefined
[5] Preclinical Research Division,undefined
来源：
Plant Foods for Human Nutrition | 2022年 / 77卷
关键词：
Fermentation; Lactobacillus; Plant-based protein; Probiotic; Food analysis;
D O I：
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中图分类号：
学科分类号：
摘要：
引用
收藏
页码：112 / 120
页数：8
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