Development of lotus root fermented sugar syrup as a functional food supplement/condiment and evaluation of its physicochemical, nutritional and microbiological properties
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DOI: 10.1007/s13197-017-2971-3
Abstract: Abstract Lotus (Nelumbo nucifera) root has been used as an edible vegetable in East Asia for thousands of years. The present research was aimed to explore the physicochemical, nutritional and microbiological safety of lotus root… read more here.
Keywords: root; lotus root; root fermented; sugar syrup ... See more keywords