Effects of Faba Bean (Vicia faba L.) Flour on Viability of Probiotic Bacteria During Kefir Storage

Boudjou, Souhila, Zaidi, Farid, F. Hosseinian (Farah) and Oomah, B. Dave

2014-07-18

Journal of Food Research , Volume 3 - Issue 6 p. 13- 13

Additional Metadata
Publisher	Canadian Center of Science and Education
Persistent URL	dx.doi.org/10.5539/jfr.v3n6p13
Journal	Journal of Food Research
Organisation	Department of Chemistry
Citation APA Style AAA Style APA Style Cell Style Chicago Style Harvard Style IEEE Style MLA Style Nature Style Vancouver Style American-Institute-of-Physics Style Council-of-Science-Editors Style BibTex Format Endnote Format RIS Format CSL Format DOIs only Format	Boudjou, Souhila, Zaidi, Farid, Hosseinian, F, & Oomah, B. Dave. (2014). Effects of Faba Bean (Vicia faba L.) Flour on Viability of Probiotic Bacteria During Kefir Storage. Journal of Food Research, 3(6), 13–13. doi:10.5539/jfr.v3n6p13

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