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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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