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Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread
The aim of this investigation was to determine the influence of seven different Lactobacillus spp. (Lb.) strains compared with a commercial starter culture (CS) on the functional properties of gluten-free (GF) sourdough-breads. The sourdough stability of selected strains was also evaluated upon back...
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| 出版年: | Eur Food Res Technol |
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| 主要な著者: | , , , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer Berlin Heidelberg
2017
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6448362/ https://ncbi.nlm.nih.gov/pubmed/31007599 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s00217-017-3020-1 |
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