Biotechnology and Pasta-Making: Lactic Acid Bacteria as a New Driver of Innovation

Cereals-derived foods represent a key constituent in the diet of many populations. In particular, pasta is consumed in large quantities throughout the world in reason of its nutritive importance, containing significant amounts of complex carbohydrates, proteins, B-vitamins, and iron. Lactic acid bac...

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Bibliografiska uppgifter
Huvudupphovsmän: Capozzi, Vittorio, Russo, Pasquale, Fragasso, Mariagiovanna, De Vita, Pasquale, Fiocco, Daniela, Spano, Giuseppe
Materialtyp: Artigo
Språk:Inglês
Publicerad: Frontiers Research Foundation 2012
Ämnen:
Microbiology
Länkar:https://ncbi.nlm.nih.gov/pmc/articles/PMC3304088/
https://ncbi.nlm.nih.gov/pubmed/22457660
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2012.00094
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