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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Bibliografiske detaljer
Main Authors: Capozzi, Vittorio, Russo, Pasquale, Fragasso, Mariagiovanna, De Vita, Pasquale, Fiocco, Daniela, Spano, Giuseppe
Format: Artigo
Sprog:Inglês
Udgivet: Frontiers Research Foundation 2012
Fag:
Microbiology
Online adgang: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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