Zobrazeno 1 - 1
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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
