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
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

Publication