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Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry
The quality of sourdough bread mainly depends on metabolic activities of lactic acid bacteria (LAB). The exopolysaccharides (EPS) produced by LAB affect positively the technological and nutritional properties of the bread, while phytases improve the bioavailability of the minerals by reducing its ph...
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| Publicado no: | PLoS One |
|---|---|
| Main Authors: | , , , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Public Library of Science
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7377444/ https://ncbi.nlm.nih.gov/pubmed/32702068 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0236190 |
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