Biofortification of riboflavin and folate in idli batter, based on fermented cereal and pulse, by Lactococcus lactis N8 and Saccharomyces boulardii SAA655

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Rajendran , S C C , Chamlagain , B , Kariluoto , S , Piironen , V & Saris , P E 2017 , ' Biofortification of riboflavin and folate in idli batter, based on fermented cereal and pulse, by Lactococcus lactis N8 and Saccharomyces boulardii SAA655 ' , Journal of Applied Microbiology , vol. 122 , no. 6 , pp. 1663-1671 . https://doi.org/10.1111/jam.13453

Title: Biofortification of riboflavin and folate in idli batter, based on fermented cereal and pulse, by Lactococcus lactis N8 and Saccharomyces boulardii SAA655
Author: Rajendran, S.C.Chandrasekar; Chamlagain, Bhawani; Kariluoto, Susanna; Piironen, Vieno; Saris, Per Erik
Other contributor: University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Food and Nutrition



Date: 2017-05-03
Language: eng
Number of pages: 9
Belongs to series: Journal of Applied Microbiology
ISSN: 1364-5072
DOI: https://doi.org/10.1111/jam.13453
URI: http://hdl.handle.net/10138/258270
Subject: 1182 Biochemistry, cell and molecular biology
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