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    Use of lactobacillus acidophilus and lactobacillus casei for a potential probiotic legume-based fermented product using pigeon pea (Cajanus cajan)

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    Use of lactobacillus acidophilus and lactobacillus casei for a potential probiotic legume-based fermented product using pigeon pea (Cajanus cajan)

    New search for: Parra
    New search for: Ferrer
    New search for: Pinero
    New search for: Barboza

    Access

    Access via TIB
    Check availability in my library
    Order at Subito €

    Use of lactobacillus acidophilus and lactobacillus casei for a potential probiotic legume-based fermented product using pigeon pea (Cajanus cajan)

    New search for: Parra
    New search for: Ferrer
    New search for: Pinero
    New search for: Barboza

    Access

    Access via TIB
    Check availability in my library
    Order at Subito €

    Access

    Access via TIB
    Check availability in my library
    Order at Subito €

    Page navigation

    Document information
    Similar titles

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    Document information
    Title:

    Use of lactobacillus acidophilus and lactobacillus casei for a potential probiotic legume-based fermented product using pigeon pea (Cajanus cajan)

    Contributors:

    Parra (author) / Ferrer / Pinero / Barboza

    Published in:

    Food protection trends ; 76

    Publication date:

    2013

    ISSN:

    1541-9576

    Type of media:

    Article (Journal)

    Type of material:

    Print

    Language:

    English

    Classification:

    BKL:  46.00 / 43.00 Umweltforschung, Umweltschutz: Allgemeines / 46.00 Tiermedizin: Allgemeines / 43.00

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