Texture and water holding capacity of oat drinks fermented with lactic acid bacteria, bifidobacteria and Propionibacterium

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Properties Pub Date : 2023-12-25 DOI:10.1080/10942912.2023.2294704

Małgorzata Ziarno, Dorota Zaręba, Iwona Ścibisz, Mariola Kozłowska

引用次数: 0

Abstract

Oats are among the most valued cereal commodities in the food market and are considered an exceptional grain. This study aimed focuses on assessing the impact of starter cultures, including lactic ...

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用乳酸菌、双歧杆菌和丙酸杆菌发酵的燕麦饮料的质地和持水能力

燕麦是食品市场上最有价值的谷物商品之一，被认为是一种特殊的谷物。这项研究的目的是评估起始培养物（包括乳酸菌）对燕麦生长的影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Properties 工程技术-食品科技

CiteScore

5.20

自引率

3.40%

发文量

167

审稿时长

4.3 months

期刊介绍： The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.