Effect of Lactic Acid Fermentation on Quinoa Characteristics and Quality of Quinoa-Wheat Composite Bread
The application of selected starter cultures with specific properties for fermentation may determine steady lactic acid bacteria (LAB) variety and the characteristics of fermented products that influence nutritional value, the composition of biologically active compounds and quality. The aim of this...
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| Главные авторы: | , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI AG
2021-01-01
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| Серии: | Foods |
| Предметы: | |
| Online-ссылка: | https://www.mdpi.com/2304-8158/10/1/171 |
| Метки: |
Нет меток, Требуется 1-ая метка записи!
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