Fermentation of vegetable substrates by lactic acid bacteria as a basis of functional foods
People suffering from lactose intolerance, cow's milk allergy or phenylketonuria or people on low-protein diet are restricted in the consumption of dairy products. Their consumers' basket should be variegated and enriched with probiotics. The main task was to evaluate important growth and...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2011-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201110-0009_fermentation-of-vegetable-substrates-by-lactic-acid-bacteria-as-a-basis-of-functional-foods.php |