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Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose

Zymomonas mobilis, because of its fermentative metabolism, has potential food applications in the development of leavened baked goods consumable by people with adverse responses to Saccharomyces cerevisiae. Since Z. mobilis is not able to utilize maltose present in flour, the effect of sucrose addit...

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Podrobná bibliografie
Vydáno v:Foods
Hlavní autoři: Musatti, Alida, Cappa, Carola, Mapelli, Chiara, Alamprese, Cristina, Rollini, Manuela
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI 2020
Témata:
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7022699/
https://ncbi.nlm.nih.gov/pubmed/31952190
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9010089
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