טוען...
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...
שמור ב:
| הוצא לאור ב: | Eur Food Res Technol |
|---|---|
| Main Authors: | , , , , , , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Springer Berlin Heidelberg
2017
|
| נושאים: | |
| גישה מקוונת: | 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 |
| תגים: |
הוספת תג
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
|