Promotion of Antioxidant and Antibacterial Activities of Fermented Oat Products
Asem Mahmoud Abdelshafy, Eid, A. El-Naggar & Mohamed, N. Kenawi · Asian Journal of Applied Chemistry Research · 2021
Fermentation of oats by probiotics provides higher nutritional value and can be considered as a significant source of bioactive compounds for the human body. Moringa leaves powder (MLP) at the levels of 0.25 and 0.50% were used as an additional prebiotic source to supply oat ferm...
Open access
Research Article
10.9734/ajacr/2021/v10i3-430239