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Bio-functional and prebiotics properties of products based on whole grain sorghum fermented with lactic acid bacteria.

Antonela G GarzónFlávio Fonseca VerasAdriano BrandelliSilvina Rosa Drago
Published in: Journal of the science of food and agriculture (2023)
The fermented whole grain sorghum-based products could be commercially exploited by the food industry to expand the offer of the three high-growth markets: gluten-free products, plant-based products (products without SM), and functional foods. This article is protected by copyright. All rights reserved.
Keyphrases
  • lactic acid
  • celiac disease
  • irritable bowel syndrome