Non-Alcoholic Beverages from Fermented Cereals with Increased Oligosaccharide Content

The aim of this study is to develop a new technology for making traditional Lithuanian non-alcoholic beverage kvass from fermented cereals by extending the spectrum of raw materials (extruded rye) and applying new biotechnological resources (xylanolytic enzymes and lactic acid bacteria (LAB)) to imp...

詳細記述

書誌詳細
主要な著者: Loreta Basinskiene, Grazina Juodeikiene, Daiva Vidmantiene, Maija Tenkanen, Tomas Makaravicius, Elena Bartkiene
フォーマット: 論文
言語:English
出版事項: University of Zagreb Faculty of Food Technology and Biotechnology 2016-01-01
シリーズ:Food Technology and Biotechnology
主題:
オンライン・アクセス:https://hrcak.srce.hr/file/228602