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Akademický článek
Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins
Autor: Maria Simona Chiş, Adriana Păucean, Simona Maria Man, Victorița Bonta, Anamaria Pop, Laura Stan, Bianca Vasilica Beldean (Tătar), Carmen Rodica Pop, Vlad Mureşan, Sevastiţa Muste
Publikováno v: Foods, Vol 9, Iss 6, p 822 (2020)
Lactobacillus Spicheri DSM 15429 strain was used to ferment rice flour, aiming at exploiting its influence on the amino-acids, minerals, lactic acid, total phenols, and antioxidant activity of the rice sourdough and gluten-free muffins. Gluten-free m
Externí odkaz: https://doaj.org/article/0d6e1e2de56746ae872e204f06df3154
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2
Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins
Autor: Anamaria Pop, Victorița Bonta, Vlad Muresan, Carmen Pop, Simona Maria Man, Maria Simona Chiş, Laura Stan, Bianca Vasilica Beldean Tătar, Adriana Paucean, Sevastiţa Muste
Publikováno v: Foods, Vol 9, Iss 822, p 822 (2020)
Foods
Volume 9
Issue 6
Lactobacillus Spicheri DSM 15429 strain was used to ferment rice flour, aiming at exploiting its influence on the amino-acids, minerals, lactic acid, total phenols, and antioxidant activity of the rice sourdough and gluten-free muffins. Gluten-free m
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d96ff09d4eba4aac824e7272c1dade68
https://www.mdpi.com/2304-8158/9/6/822
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