Effect of Rice Flour Fermentation with <i>Lactobacillus spicheri</i> DSM 15429 on the Nutritional Features of Gluten-Free Muffins

<i>Lactobacillus Spicheri</i> DSM 15429 strain was used to ferment rice flour, aiming at exploiting its influence on the amino-acids, minerals, lactic acid, total phenols, and antioxidant activity of the rice sourdough and gluten-free muffins. Gluten-free muffins were prepared by using 1...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Main Authors: Maria Simona Chiş, Adriana Păucean, Simona Maria Man, Victorița Bonta, Anamaria Pop, Laura Stan, Bianca Vasilica Beldean (Tătar), Carmen Rodica Pop, Vlad Mureşan, Sevastiţa Muste
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2020-06-01
Colecção:Foods
Assuntos:
<i>Lactobacillus spicheri</i> DSM 15429
rice
bioactive compounds
muffins
Acesso em linha:https://www.mdpi.com/2304-8158/9/6/822
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados