Development of probiotic vegetable juice fortified with Lactobacillus plantarum BS
Preference for raw and minimally-processed foods and probiotic products is increasing due to obvious nutritional and non-nutritional health benefits. The country is endowed with local plant and microbial resources that can be developed into functional food products. Various formulations of indigenou...
| Wydane w: | Transactions of the National Academy of Science and Technology Vol. 33, no. 1 (Jul. 2011), 106 |
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| Format: | Artykuł |
| Język: | English |
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2011
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| Hasła przedmiotowe: |