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Original Articles

Lactic Acid Bacteria as a Cell Factory for the Delivery of Functional Biomolecules and Ingredients in Cereal-Based Beverages: A Review

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Netsanet Shiferaw Terefe & Mary Ann Augustin. (2020) Fermentation for tailoring the technological and health related functionality of food products. Critical Reviews in Food Science and Nutrition 60:17, pages 2887-2913.
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Lorenzo C. Peyer, Emanuele Zannini, Fritz Jacob & Elke K. Arendt. (2015) Growth Study, Metabolite Development, and Organoleptic Profile of a Malt-Based Substrate Fermented by Lactic Acid Bacteria. Journal of the American Society of Brewing Chemists 73:4, pages 303-313.
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Articles from other publishers (103)

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Nicholas Horlacher, Indrawati Oey & Dominic Agyei. (2023) Learning from Tradition: Health-Promoting Potential of Traditional Lactic Acid Fermentation to Drive Innovation in Fermented Plant-Based Dairy Alternatives. Fermentation 9:5, pages 452.
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Manisha Patra, Omar Bashir, Tawheed Amin, Ab Waheed Wani, Rafeeya Shams, Kanhaiya S. Chaudhary, Anis Ahmed Mirza & Sobiya Manzoor. (2023) A comprehensive review on functional beverages from cereal grains-characterization of nutraceutical potential, processing technologies and product types. Heliyon, pages e16804.
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