Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Palma Szepasvári"'
Autor:
Palma Szepasvári, Denisse Bender, Regine Schoenlechner, Vera Fraberger, G. Cavazzi, Sándor Tömösközi, Konrad J. Domig, Stefano D'Amico, Henry Jäger
Publikováno v:
European Food Research and Technology
The aim of this investigation was to determine the influence of seven different Lactobacillus spp. (Lb.) strains compared with a commercial starter culture (CS) on the functional properties of gluten-free (GF) sourdough-breads. The sourdough stabilit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1509740b93165ddfd3ad57d955e5b142
https://doi.org/10.1007/s00217-017-3020-1
https://doi.org/10.1007/s00217-017-3020-1
Autor:
Bender, Denisse, Fraberger, Vera, Szepasvári, Palma, D’Amico, Stefano, Tömösközi, S., Cavazzi, G., Jäger, H., Domig, Konrad J., Schoenlechner, Regine
Publikováno v:
European Food Research & Technology; Jun2018, Vol. 244 Issue 6, p1037-1046, 10p
Sourdough Innovations : Novel Uses of Metabolites, Enzymes, and Microbiota From Sourdough Processing
Sourdough fermentation was probably one of the first microbial processes employed by mankind for the production and preservation of food. This practice is still widely used worldwide due to the distinct sensorial and health properties attributed to t
