Effect of Storage in the Fortified Probiotic Corn Flakes Prepared by L. plantarum and L. reuteri
Background and Objectives: Nowadays corn flakes are the most common form of breakfast cereals; however, their vitamins are declined during the baking process. In this research, production of fortified corn flakes by Lactobacillus plantarum and L. reuteri, as well as incorporation of oat and malt fib...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Shahid Beheshti University of Medical Sciences
2014-09-01
|
| Series: | Nutrition and Food Sciences Research |
| Subjects: | |
| Online Access: | http://nfsr.sbmu.ac.ir/browse.php?a_code=A-10-90-1&slc_lang=en&sid=1 |