Effect of germination and probiotic fermentation on nutrient composition of barley based food mixtures
- Author
- ARORA, Sonia1 ; JOOD, Sudesh1 ; KHETARPAUL, N1
[1] Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar 125004, India - Source
Food chemistry. 2010, Vol 119, Num 2, pp 779-784, 6 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Available carbohydrates Dietary fibre Food mixtures Germination Lactobacillus acidophilus Lysine Proximate composition Titratable acidity Vitamins pH
- Keyword (fr)
- Acidité Aliment Composition chimique Fermentation Germination Lactobacillus acidophilus Lysine Mélange Nutriment Orge Probiotique Vitamine pH Aminoacide Bactérie Céréale Lactobacillaceae
- Keyword (en)
- Acidity Food Chemical composition Fermentation Germination Lactobacillus acidophilus Lysine Mixture Nutrient Barley Probiotic Vitamin pH Aminoacid Bacteria Cereal Lactobacillaceae
- Keyword (es)
- Acidez Alimento Composición química Fermentación Germinación Lactobacillus acidophilus Lisina Mezcla Nutriente Cebada Probioticó Vitamina pH Aminoácido Bacteria Cereal Lactobacillaceae
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22908022
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2009.07.035 
https://dx.doi.org/10.1016/j.foodchem.2009.07.035
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