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International Journal of Food Properties Volume 27, 2024 - Issue 1
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Research Article

Texture and water holding capacity of oat drinks fermented with lactic acid bacteria, bifidobacteria and Propionibacterium

Małgorzata Ziarnoa Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences—SGGW (WULS—SGGW), Warsaw, PolandCorrespondence[email protected]
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Dorota Zarębab Professor E. Pijanowski Catering School Complex in Warsaw, Warsaw, PolandView further author information
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Iwona Ścibisza Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences—SGGW (WULS—SGGW), Warsaw, PolandView further author information
&
Mariola Kozłowskac Department of Chemistry, Institute of Food Science, Warsaw University of Life Sciences—SGGW (WULS—SGGW), Warsaw, PolandView further author information
Pages 106-122 | Received 04 Sep 2023, Accepted 08 Dec 2023, Published online: 25 Dec 2023

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