Probiotic Fermented Foods: A scalable approach to promote gut health and improve nutrition

Peiman Milani, Megan E Parker, R. Kort, Wilbert Sybesma

Research output: Contribution to JournalArticleProfessional

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Abstract

Locally produced probiotic fermented foods can be suitable for a range of appropriate, cost-effective, scalable, and sustainable approaches implemented at the household, community, and market levels.
Original languageEnglish
Pages (from-to)53-61
Number of pages9
JournalSight and Life Magazine
Volume32
Issue number1
Publication statusPublished - 13 Aug 2018

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