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- 2006
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Mark
Environmental factors influencing growth of and exopolysaccharide formation by Pediococcus parvulus 2.6
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- Contribution to journal › Article
- 2005
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Mark
Growth and exopolysaccharide formation by Pediococcus damnosus 2.6 in beta-glucan suspensions of oat and barley
(
- Contribution to journal › Article
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Mark
Fermented, ropy, oat-based products reduce cholesterol levels and stimulate the bifidobacteria flora in humans
(
- Contribution to journal › Article
- 2003
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Mark
Comparison of growth characteristics and exopolysaccharide formation of two lactic acid bacteria strains, Pediococcus damnosus 2.6 and Lactobacillus brevis G-77, in an oat-based, non-dairy medium.
(
- Contribution to journal › Article
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Mark
Development of an oat-based sour milk-like product
(
- Contribution to journal › Article
- 2002
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Mark
Effects of fermented, ropy, non-dairy, oat-based products on serum lipids and the faecal excretion of cholesterol and short chain fatty acids in germfree and conventional rats
(
- Contribution to journal › Article