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

Titel: Biofortification of riboflavin and folate in idli batter, based on fermented cereal and pulse, by Lactococcus lactis N8 and Saccharomyces boulardii SAA655
Författare: Rajendran, S.C.Chandrasekar; Chamlagain, Bhawani; Kariluoto, Susanna; Piironen, Vieno; Saris, Per Erik
Upphovmannens organisation: Department of Food and Nutrition
Food quality and safety: lipids, vitamins and other bioactive compounds
Antimicrobials, probiotics and fermented food
Food Sciences
Datum: 2017-05-03
Språk: eng
Sidantal: 9
Tillhör serie: Journal of Applied Microbiology
ISSN: 1364-5072
DOI: https://doi.org/10.1111/jam.13453
Permanenta länken (URI): http://hdl.handle.net/10138/258270
Subject: 1182 Biochemistry, cell and molecular biology
Referentgranskad: Ja
Användningsbegränsning: openAccess
Parallelpublicerad version: acceptedVersion


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