A carregar...
Genome-Assisted Characterization of Lactobacillus fermentum, Weissella cibaria, and Weissella confusa Strains Isolated from Sorghum as Starters for Sourdough Fermentation
Sourdough fermentation of bakery products is a well-established and widespread technique to confer an added value to the resulting food. In recent decades, gluten-free raw materials have gained more attention due to the diffusion of food disorders such as coeliac disease, but, at the same time, they...
Na minha lista:
| Publicado no: | Microorganisms |
|---|---|
| Main Authors: | , , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7565839/ https://ncbi.nlm.nih.gov/pubmed/32927810 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/microorganisms8091388 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|