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
Contributor organization: Department of Food and Nutrition
Food quality and safety: lipids, vitamins and other bioactive compounds
Antimicrobials, probiotics and fermented food
Food Sciences
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
Peer reviewed: Yes
Usage restriction: openAccess
Self-archived version: acceptedVersion


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