Figure 5. The growth curve of Lactobacillus plantarum DSM 2648 cultured in basal medium and basal medium + pasta flour

From

Gluten-free Pasta Products with Improved Nutritional Profile by Using Banana Flour

Orawan Oupathumpanont, Sopida Wisansakkul

Journal of Food and Nutrition Research. 2021, 9(6), 313-320 doi:10.12691/jfnr-9-6-7