Exploring lactic acid bacteria diversity for better fermentation of plant-based dairy alternatives
Plant-based foods have risen in popularity in recent years including a number of dairy alternative products. Fermentation has the potential to support the development of innovative plant-based foods with enhanced flavour, texture and nutritional quality. Lactic acid bacteria (LAB) have been used for...
| প্রধান লেখক: | , , , , |
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| বিন্যাস: | প্রবন্ধ |
| ভাষা: | English |
| প্রকাশিত: |
CSIRO Publishing
2022-01-01
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| মালা: | Microbiology Australia |
| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | https://www.publish.csiro.au/ma/pdf/MA22026 |