Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS Study
This study identified the odor-active compounds and the qualitative characteristics of doughs from “ancient” grains flours fermented by lactic acid bacteria. For this purpose doughs made with quinoa and Kamut® flours have been produced and inoculated with strains belonging to the species Lactobacill...
Na minha lista:
| Principais autores: | , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Frontiers Media S.A.
2018-03-01
|
| coleção: | Frontiers in Microbiology |
| Assuntos: | |
| Acesso em linha: | http://journal.frontiersin.org/article/10.3389/fmicb.2018.00429/full |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|