TY  -  
T1  - Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages 
SN  -  / 2304-8158 
UR  - http://hdl.handle.net/10138/237760 
T3  -  
A1  - Lorusso, Anna; Coda, Rossana; Montemurro, Marco; Rizzello, Carlo Giuseppe 
A2  -  
PB  -  
Y1  - 2018 
LA  - eng 
AB  - This study aimed at investigating the suitability of quinoa for making yogurt-like beverages. After the selection of the adequate technological parameters, the fermentation was carried out by using different lactic acid bacteria strains: a probiotic (Lactobacillus rhamnosus SP1), an exopolysaccharides (EPS)-producing (Weissella confusa DSM 20194), and one isolated from quinoa (Lactobacillus plantarum T6B10). During the 20 h of fermentation, W. confusa caused the highest viscosity increase. All t... 
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OP  -  
KW  - 416 Food Science 
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