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Production and assessment of novel probiotic fermented oat flour enriched with isoflavones
Research output
:
Contribution to journal
›
Article
›
peer-review
Institute of Chemical Engineering
Department of Technology of Organic Synthesis
Department of Medical Biochemistry and Biophyscs
Institute of Natural Sciences and Mathematics
Overview
Cite this
DOI
https://doi.org/10.1016/j.lwt.2019.04.102
Final published version
Kingsley C. Duru
Elena G. Kovaleva
Irina G. Danilova
Anna V. Belousova
Original language
English
Pages (from-to)
9-15
Number of pages
7
Journal
LWT - Food Science and Technology
Volume
111
DOIs
https://doi.org/10.1016/j.lwt.2019.04.102
Publication status
Published -
1 Aug 2019
ASJC Scopus subject areas
Food Science
WoS ResearchAreas Categories
Food Science & Technology
Research areas
Antioxidant activity, Isoflavones, Oat flour, Probiotics, Sensory properties
ID: 9815131
