Single and mixed lactic acid bacteria culture fermentation in red bean milk for development of a functional beverage

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Single and mixed lactic acid bacteria culture fermentation in red bean milk for development of a functional beverage

This study was to evaluate the effect of fermentation on the total phenolic contents (TPCs) and antioxidant activities (AA) in red bean milk (RBM) using three different lactic acid bacteria (LAB); Streptococcus thermophilus TISTR 894 (ST), Lactobacillus plantarum 299V (LP), and Lactobacillus casei...

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Bibliographic Details
Main Authors:	Jetsaraporn Naprasert, Uthaiwan Suttisansanee, Varongsiri Kemsawasd
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2019
Online Access:	http://journalarticle.ukm.my/14722/ http://journalarticle.ukm.my/14722/1/48_04_18.pdf

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