Morenga leaves for promotion the healthy benefits of oat fermented by probiotic bacteria: The first investigation
This is the first study that evaluates the effect of supplementation with Moringa leaves powder (MLP) as a source of prebiotics to produce healthier fermented oat products. MLP at the levels of 0.25 and 0.50% (w/w) were used as an additional prebiotic source to improve the oat fermentation by Lactob...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222001263 |