Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria.

No abstract is available for this paper.

• Publication year

  2014

• Venue

  Journal of food microbiology

• Publication date

  2014-08-18

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1016/j.ijfoodmicro.2014.05.004PMID 24929680
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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