Use of Lactobacillus acidophilus and Lactobacillus casei for a Potential Probiotic Legume-Based Fermented Product Using Pigeon Pea (Cajanus cajan)

Author: Parra K.   Ferrer M.   Ero M. Pin   Barboza Y.   Medina L. M.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.76, Iss.2, 2013-02, pp. : 265-271

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