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Publikováno v:
Indian Journal of Public Health Research & Development. 10:952
Local tuber flour as wheat flour alternative can be used to produce food with low sugar which good to protect people from Diabetes Mellitus. To know that flour carbohydrate degradation in order to produce tuber flour with low sugar, reduction sugar o
Autor:
Bah, Aïssé1, Albano, Helena2, Barbosa, Joana Bastos2, Fhoula, Imene1, Gharbi, Yosra1, Najjari, Afef1, Boudabous, Abdellatif1, Teixeira, Paula2, Ouzari, Hadda-Imene1
Publikováno v:
BioMed Research International. 2/26/2019, p1-11. 11p.
Autor:
de Paula, Aline T.1 (AUTHOR), Jeronymo-Ceneviva, Ana Beatriz1 (AUTHOR), Todorov, Svetoslav D.2 (AUTHOR), Penna, Ana Lúcia B.1 (AUTHOR) analucia@ibilce.unesp.br
Publikováno v:
Food Reviews International. 2015, Vol. 31 Issue 2, p147-171. 25p. 3 Charts.
Autor:
Davidović Slađana Z., Miljković Miona G., Antonović Dušan G., Rajilić-Stojanović Mirjana D., Dimitrijević-Branković Suzana I.
Publikováno v:
Hemijska Industrija, Vol 69, Iss 6, Pp 595-604 (2015)
Water kefir is abeverage fermented by a microbial consortium captured in kefir grains. The kefir grains matrix is composed of polysaccharide, primarily dextran, whichis produced by members of the microbial consortium. In this study, we have isolat
Externí odkaz:
https://doaj.org/article/11d5eecd60904c9b8d3fcf0a0cbf9404
Autor:
Papathanasopoulos, Maria A., Krier, Francois, Revol-Junelles, Anne-Marie, Lefebvre, Gerard, Le Caer, Jean Pierre, von Holy, Alexander, Hastings, John W.
Publikováno v:
Current Microbiology; Dec1997, Vol. 35 Issue 6, p331-335, 5p
Autor:
Zarour, Kenza, Zeid, Ahmed Fouad, Mohedano, Mari Luz, Prieto, Alicia, Kihal, Mebrouk, López, Paloma
Publikováno v:
World Journal of Microbiology & Biotechnology; Apr2024, Vol. 40 Issue 4, p1-23, 23p
Autor:
G Miona Miljkovic, D Mirjana Rajilic-Stojanovic, G Dusan Antonovic, I Suzana Dimitrijevic-Brankovic, Z Sladjana Davidovic
Publikováno v:
Hemijska Industrija, Vol 69, Iss 6, Pp 595-604 (2015)
Hemijska industrija (2015) 69(6):595-604
Hemijska industrija
Hemijska industrija (2015) 69(6):595-604
Hemijska industrija
Water kefir is a beverage fermented by a microbial consortium captured in kefir grains. The kefir grains matrix is composed of polysaccharide, primarily dextran, which is produced by members of the microbial consortium. In this study, we have isolate
Publikováno v:
World Journal of Microbiology & Biotechnology; Apr2004, Vol. 20 Issue 3, p291-296, 6p
Autor:
Eilers, Tom1 (AUTHOR), Legein, Marie1 (AUTHOR), Temmermans, Jari1 (AUTHOR), Dillen, Jelle1 (AUTHOR), Vandendriessche, Ine2 (AUTHOR), Sandra, Koen2 (AUTHOR), Bron, Peter A.1 (AUTHOR), Wittouck, Stijn1 (AUTHOR), Lebeer, Sarah1 (AUTHOR) sarah.lebeer@uantwerpen.be
Publikováno v:
Communications Biology. 12/3/2024, Vol. 7 Issue 1, p1-10. 10p.