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...
主要な著者: | , , , , , |
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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
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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 |