Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Evaldas Kentra"'
Autor:
Dovile Klupsaite, Vytaute Starkute, Egle Zokaityte, Darius Cernauskas, Ernestas Mockus, Evaldas Kentra, Rugilė Sliazaite, Gabriele Abramaviciute, Paulina Sakaite, Vitalija Komarova, Ieva Tatarunaite, Sandra Radziune, Paulina Gliaubiciute, Monika Zimkaite, Julius Kunce, Sarune Avizienyte, Milena Povilaityte, Kotryna Sokolova, João Miguel Rocha, Fatih Özogul, Elena Bartkiene
Publikováno v:
Foods, Vol 12, Iss 5, p 937 (2023)
The aim of this study was to evaluate the influence of scalded (Sc) and scalded-fermented (FSc) (with Lactiplantibacillus paracasei No. 244 strain) rye wholemeal flour on the quality parameters and acrylamide formation in semi-wheat-rye bread. To tha
Externí odkaz:
https://doaj.org/article/231f3dac7e75446d89156fac99443ed9
Autor:
Elena Bartkiene, Egle Zokaityte, Evaldas Kentra, Vytaute Starkute, Dovile Klupsaite, Ernestas Mockus, Gintare Zokaityte, Darius Cernauskas, João Miguel Rocha, Raquel P. F. Guiné
Publikováno v:
Fermentation, Vol 9, Iss 2, p 153 (2023)
The aim of this study was to evaluate the influence of different amounts (40, 80 and 100 g) of non-fermented and fermented (with Lactiplantibacillus plantarum No. 122 and Lacticaseibacillus casei No. 210) cricket flour (Cr) on the quality characteris
Externí odkaz:
https://doaj.org/article/281a176ebbd9431386097e5ab0eb50aa