TY  - JOUR 
AU  - Sigüenza Andrés, Teresa
AU  - Mateo, Javier
AU  - Rodríguez Nogales, José Manuel
AU  - Gómez Pallarés, Manuel
AU  - Caro Canales, Irma
PY  - 2024
SN  - 2304-8158
UR  - https://uvadoc.uva.es/handle/10324/70110
AB  - The aim of this study was to develop a plant-based fermented beverage from discarded bread flour and to analyze its characteristics as a novel functional product. Eight cereal-based probiotic beverages were produced by inoculating discarded bread...
LA  - eng
PB  - MDPI
KW  - Harina - Análisis
KW  - Food - Analysis
KW  - Alimentos - Análisis
KW  - Food - Sensory evaluation
KW  - Alimentos - Evaluación sensorial
KW  - Probiotics
KW  - Probióticos
KW  - Lactic acid bacteria
KW  - Functional beverage
KW  - Alimentos funcionales
KW  - Fermented beverages
KW  - Nutrition
KW  - Food - Biotechnology
KW  - Food science
TI  - Characterization of a fermented beverage from discarded bread flour using two commercial probiotics starters
DO  - 10.3390/foods13060951
ER  -