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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Detalhes bibliográficos
Main Authors: Capozzi, Vittorio, Russo, Pasquale, Fragasso, Mariagiovanna, De Vita, Pasquale, Fiocco, Daniela, Spano, Giuseppe
Formato: Artigo
Idioma:Inglês
Publicado em: Frontiers Research Foundation 2012
Assuntos:
Microbiology
Acesso em linha: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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