Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Foma, RK."'
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 17, Iss 2, Pp 352-363 (2013)
Munkoyo: roots as potential sources of amylolytic enzymes and a traditional fermented beverage. A review. Munkoyo is a fermented cereal-based beverage. The special feature of this beverage is the use of munkoyo roots as the source of amylolytic enzym
Externí odkaz:
https://doaj.org/article/2f61e2879f1e454ea1c42b3db65a7806
Autor:
Phiri, Sydney1,2 (AUTHOR), Schoustra, Sijmen E.1,2 (AUTHOR) Sijmen.Schoustra@wur.nl, van den Heuvel, Joost1 (AUTHOR), Smid, Eddy J.1 (AUTHOR), Shindano, John2 (AUTHOR), Linnemann, Anita1 (AUTHOR)
Publikováno v:
PLoS ONE. 10/22/2019, Vol. 14 Issue 10, p1-16. 16p.
Autor:
Everlon Cid Rigobelo
Over the last few decades the prevalence of studies about probiotics strains has dramatically grown in most regions of the world. Probiotics are specific strains of microorganisms, which when served to human or animals in proper amount, have a benefi
This book highlights microbial products and their applications in the health sector. The chapters introduce novel advancements and applications in different pharmaceutical and nutraceutical aspects of applied microbiology. Readers will obtain a detai
Autor:
Marco Gobbetti, Michael Gänzle
Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of sourdough as a leavening agent and to impart a characteristic quality to baked goods. In recent years,