Influence of Lactic Acid Bacteria Fermentation on Physicochemical Properties and Antioxidant Activity of Chickpea Yam Milk

Influence of Lactic Acid Bacteria Fermentation on Physicochemical Properties and Antioxidant Activity of Chickpea Yam Milk

This study aimed to evaluate the influence of lactic acid bacteria fermentation on the physicochemical properties and antioxidant activity of chickpea yam milk. Four groups of chickpea milk were prepared through fermentation with lactic acid bacteria for quality and functionality improvement. Result...

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Bibliographic Details
Main Authors:	Xue Zhang, Shuai Zhang, Bijun Xie, Zhida Sun
Format:	Article
Language:	English
Published:	Wiley 2021-01-01
Series:	Journal of Food Quality
Online Access:	http://dx.doi.org/10.1155/2021/5523356
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