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pro vyhledávání: '"Virat Sharma"'
Autor:
Kapil Singh Narayan, Sakshi Gaurkhede, Virat Sharma, Ankur Kumar, Bharat Bhushan, Vijendra Mishra
Publikováno v:
Fermentation, Vol 7, Iss 2, p 47 (2021)
Preparation of soymilk-based product with probiotics is reasonably a novel approach in the field of fermented functional foods. The aim of this study was to develop riboflavin enriched fermented soy curds with either or combination of the two ribofla
Externí odkaz:
https://doaj.org/article/ea03ba6ccae940998e398f5933fa4dd1
