Properties of Rice-Based Beverages Fermented with Lactic Acid Bacteria and <i>Propionibacterium</i>
In recent times, consumers have shown increasing interest in plant substitutes for fermented dairy products. This study aimed to investigate the properties of yogurt-type rice-based beverages fermented with lactic acid bacteria and <i>Propionibacterium</i>. The changes in pH, viable popu...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-04-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/27/8/2558 |