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Microbiological and physicochemical characterization of a traditionally fermented corn product: "Champús".

• Authors : López-Cadena, Yuli¹; Restrepo-Escobar, Natalia²; Valencia-García, Francia³

• Source: Vitae (01214004). 2023, Vol. 30 Issue 3, p1-12. 12p.

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BASE LINE TO PROVIDE ADDED VALUE TO FERMENTED HANDCRAFTED RICE BASED PRODUCTS "MASATO".

• Authors : VALENCIA, G. F.¹ ; PALACIOS, A. P.¹; LÓPEZ, Y.¹

• Source: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2019 Special Issue, p79-89. 11p.

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Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage.

• Authors : Chaves‐López, Clemencia^1,2; Serio, Annalisa¹; Grande‐Tovar, Carlos David²

Subjects: *FERMENTED foods; *BEVERAGES; *CEREAL productsCOLOMBIA

• Source: Comprehensive Reviews in Food Science & Food Safety. Sep2014, Vol. 13 Issue 5, p1031-1048. 18p.

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CARACTERIZACIÓN DE BLOQUES MULTINUTRICIONALES CON BOVINAZA ENRIQUECIDOS CON UN PREPARADO A BASE DE BACTERIAS ÁCIDO LÁCTICAS.

• Authors : Suarez Romero, Henry Yarbey; Borrás Sandoval, Luis Miguel; Rodríguez Molano, Carlos Eduardo

Subjects: LACTIC acid bacteria; LIVESTOCK productivity; LIVESTOCK growthCOLOMBIAUNITED States. Food & Drug Administration

• Source: Revista de Investigación Agraria y Ambiental; jul-dic2021, Vol. 12 Issue 2, p115-126, 12p

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