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Priority to SE9904172ApriorityCriticalpatent/SE522747C2/sv
Publication of SE9904172D0publicationCriticalpatent/SE9904172D0/sv
Publication of SE9904172LpublicationCriticalpatent/SE9904172L/sv
Publication of SE522747C2publicationCriticalpatent/SE522747C2/sv
A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
A23L7/10—Cereal-derived products
A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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Engineering & Computer Science
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Nutrition Science
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Cereal-Derived Products
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Coloring Foods And Improving Nutritive Qualities
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Characterisation and selection of probiotic lactobacilli for a preliminary minipig feeding trial and their effect on serum cholesterol levels, faeces pH and faeces moisture content
Procedimiento para la preparacion de alimentos que tienen un contenido reducido de productos lacteos fermentados y/o material de fruta y composicion util para este