Dastras, M

[ 1 ] - Production of Cereal- based Probiotic Beverage Optimized by Response Surface Methodology and Investigation of Its Properties

Background and Objectives: In general, most probiotic products are dairy-based and a few efforts have been made to develop probiotic products using other substrates such as cereal grains. Rice can be used as a basis for the production of many functional foods. However, rice in Iran is mostly consumed as plate food rather than in the formulation of relevant functional foods. In this study, the r...