Publication | Closed Access

Effect of fermentation by amylolytic lactic acid bacteria, in process combinations, on characteristics of rice/soybean slurries: A new method for preparing high energy density complementary foods for young children

NutritionFood FermentationProcess CombinationsRice/soybean SlurriesLactic Acid BacteriaBiochemical EngineeringFood MicrobiologyYoung ChildrenFood EngineeringMicrobiologyFood ProcessingPublic HealthFood QualityFood TechnologyFood SafetyHealth Sciences