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Isolation of lactic acid bacteria starters from Jeung-pyun for sourdough fermentation
Lactic acid bacteria (LAB) are key for the fermentation of sourdoughs to improve the quality and nutritive value of bread. The aim of this study was to isolate the LAB starter for sourdough fermentation from Jeung-pyun, a Korean traditional rice cake. Among the twenty two LAB screened, five isolates...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Singapore
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049753/ https://ncbi.nlm.nih.gov/pubmed/30263726 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0274-0 |
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