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: | Irena NĚMEČKOVÁ, Hedvika DRAGOUNOVÁ, Marta PECHAČOVÁ, Jana RYSOVÁ, Petr ROUBAL |
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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 |
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