Old Web
English
Sign In
Acemap
>
Paper
>
Effects of drying methods on quality parameters of potato and red beetroot purée with Lactobacillus delbrueckii.
Effects of drying methods on quality parameters of potato and red beetroot purée with Lactobacillus delbrueckii.
2020
Gabriel Dãnuţ Mocanu
Oana – Viorela Nistor
Doina Georgeta Andronoiu
L. Ceclu
I. D. Gheonea
Liliana Mihalcea
Viorica Vasilica Barbu
O. E. Constantin
L. Patrascu
Keywords:
Gram-positive bacteria
Pigment
Chemical composition
Fermentation
Lycopene
Biological pigment
Biochemistry
Chemistry
Lactobacillus
Food science
Biofilm
Correction
Source
Cite
Save
Machine Reading By IdeaReader
0
References
0
Citations
NaN
KQI
[]