{"title":"用乳酸菌、双歧杆菌和丙酸杆菌发酵的燕麦饮料的质地和持水能力","authors":"Małgorzata Ziarno, Dorota Zaręba, Iwona Ścibisz, Mariola Kozłowska","doi":"10.1080/10942912.2023.2294704","DOIUrl":null,"url":null,"abstract":"Oats are among the most valued cereal commodities in the food market and are considered an exceptional grain. This study aimed focuses on assessing the impact of starter cultures, including lactic ...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":"73 1","pages":""},"PeriodicalIF":3.1000,"publicationDate":"2023-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Texture and water holding capacity of oat drinks fermented with lactic acid bacteria, bifidobacteria and Propionibacterium\",\"authors\":\"Małgorzata Ziarno, Dorota Zaręba, Iwona Ścibisz, Mariola Kozłowska\",\"doi\":\"10.1080/10942912.2023.2294704\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Oats are among the most valued cereal commodities in the food market and are considered an exceptional grain. This study aimed focuses on assessing the impact of starter cultures, including lactic ...\",\"PeriodicalId\":14050,\"journal\":{\"name\":\"International Journal of Food Properties\",\"volume\":\"73 1\",\"pages\":\"\"},\"PeriodicalIF\":3.1000,\"publicationDate\":\"2023-12-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Food Properties\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/10942912.2023.2294704\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Properties","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/10942912.2023.2294704","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Texture and water holding capacity of oat drinks fermented with lactic acid bacteria, bifidobacteria and Propionibacterium
Oats are among the most valued cereal commodities in the food market and are considered an exceptional grain. This study aimed focuses on assessing the impact of starter cultures, including lactic ...
期刊介绍：
The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications.
The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.
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