Potential non-dairy probiotic products – A healthy approach

By A. Panghal, Sandeep Janghu, K. Virkar, Yogesh Gat, Vikas Kumar, Navnidhi Chhikara. 2018

268 citations recorded by the source corpus.

Subfields: Food Science, Genetics, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/441c29225a3856a021f82741cd7ce7a148f3e353

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. D. Tsaltas
2. M. Aspri
3. P. Papademas

Citations in the corpus

• Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products (2020, background): “It is produced by fermenting multi-grains like maize, sorghum, finger millet flour with probiotic bacteria like Lactobacillus plantarum and Streptococcus [13].”