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Lactobacillus-fermented sourdoughs improve the quality of gluten-free bread made from pearl millet flour
The study investigated the effect of sourdough made from combinations of four Lactobacillus spp. on the physicochemical properties, consumer acceptability, and shelf life of bread made from pearl millet flour. Fermentation based on both single and multiple species reduced the pH of the dough and inc...
Gespeichert in:
| Veröffentlicht in: | J Food Sci Technol |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2019
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6706481/ https://ncbi.nlm.nih.gov/pubmed/31477977 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03874-8 |
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