Lactic acid-fermented oats and barley for human dietary use
Subtitle: with special reference to lactobacillus spp. and to nutritional and sensory properties
By: Ingela Marklinder
Contributors: Uppsala universitet
Series: Acta Universitatis Upsaliensis -- 54
Publisher: Uppsala Universitet; Distributor, Almqvist & Wiksell International
Published: 1996
Place of publication: Uppsala; Stockholm, Sweden
Language: eng
Number of pages: 76
ISBN-13: 9789155436872
Subjects: Fermented foods; Oats as food; Barley; Lactobacillus
Notes: Thesis (doctoral)--Uppsala University, 1996.

Includes bibliographical references (p. 63-76)