Fermentation of milk- and water-based amaranth mashes

Publié en ligne: 05 déc. 2015

Pages: 140 - 145

DOI: https://doi.org/10.1515/acs-2015-0024

Mots clés

amaranth, fermentation, lactic acid bacteria

© Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.