date:Jan 15, 2013
t production at 1-3% as a carbohydrate source were reported by Der and resulted in increased acidification rates during fermentation, and produced a product with decreased syneresis, while not affecting pH level. Further, the viability and stability of L. rhamnosus was comparable to or higher than control after 0 and 28 days storage.
Pulses and their fractions are gaining in popularity, as they offer a clean label; are non-GMO and gluten-free; and have low allergenicity. The range of new formul