Selection of lactic acid bacteria from home-made sourdoughs for resistance to the main almond skin polyphenols
The aim of this research was to identify lactic acid bacteria (LAB) that could be used as starter strains in sourdough made with almond peel powder to create novel fermented functional bakery products. Physicochemical characteristics and LAB were analyzed from ten home-made sourdoughs used at the fa...
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| Autores principales: | , , , , , , , , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Elsevier
2024-03-01
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| Colección: | Journal of Agriculture and Food Research |
| Materias: | |
| Acceso en línea: | http://www.sciencedirect.com/science/article/pii/S2666154323004581 |
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