Effect of <i>Lactobacillus rhamnosus</i> on Physicochemical Properties of Fermented Plant-Based Raw Materials
To overcome texture and flavor challenges in fermented plant-based product development, the potential of microorganisms is generating great interest in the food industry. This study examines the effect of <i>Lactobacillus rhamnosus</i> on physicochemical properties of fermented soy, oat,...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-03-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/3/573 |